Pseudomonas spp. convert metmyoglobin into deoxymyoglobin

Meat Science

Volumn 84, Issue 1, 2010, Pages 202-207

  Motoyama, Michiyo ^a   Kobayashi, Miho ^a   Sasaki, Keisuke ^a   Nomura, Masaru ^a   Mitsumoto, Mitsuru ^a  

^a NATIONAL INSTITUTE OF LIVESTOCK AND GRASSLAND SCIENCE   (Japan)

Author keywords

Beef; Brochothrix thermosphacta; Colour; Lipid autoxidation; Metmyoglobin reduction; Myoglobin; Pseudomonas

Indexed keywords

BACTERIAL PROTEIN; DEOXYMYOGLOBIN; METMYOGLOBIN; MYOGLOBIN; OXYGEN; OXYMYOGLOBIN; RNA 16S; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ANTIBODY SPECIFICITY; ARTICLE; BACTERIAL COUNT; BIOFILM; CATTLE; CHEMISTRY; COMPARATIVE STUDY; FOOD CONTROL; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; MALE; MEAT; METABOLISM; MICROBIOLOGY; PIGMENTATION; PSEUDOMONAS; PSEUDOMONAS FRAGI; RIBOTYPING; SPECIES DIFFERENCE; TIME;

ANIMALS; BACTERIAL PROTEINS; BIOFILMS; CATTLE; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; MALE; MEAT; METMYOGLOBIN; MYOGLOBIN; ORGAN SPECIFICITY; OXYGEN; PIGMENTATION; PSEUDOMONAS; PSEUDOMONAS FRAGI; RIBOTYPING; RNA, RIBOSOMAL, 16S; SPECIES SPECIFICITY; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; PSEUDOMONAS; PSEUDOMONAS FRAGI;

EID: 70349750477     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.08.050     Document Type: Article

References (36)

1. Abdallah M.B., Marchello J.A., and Ahmad H.A. Effect of freezing and microbial growth on myoglobin derivatives of beef. Journal of Agricultural and Food Chemistry 47 (1999) 4093-4099
2. Altschul S.F., Madden T.L., Schaffer A.A., Zhang J.H., Zhang Z., Miller W., et al. Gapped BLAST and PSI-BLAST: A new generation of protein database search programs. Nucleic Acids Research 25 17 (1997) 3389-3402
3. Arihara K., Cassens R.G., and Luchansky J.B. Metmyoglobin reduction activity of Enterococci. Fleischwirtschaft 74 11 (1994) 1249-1250
4. Arihara K., Kushida H., Kondo Y., Itoh M., Luchansky J.B., and Cassens R.G. Conversion of metmyoglobin to bright red myoglobin derivatives by Chromobacterium violaceum, Kurthia sp., and Lactobacillus fermentum JCM1173. Journal of Food Science 58 1 (1993) 38-42
5. Ayres J.C. Temperature relationships and some other characteristics of the microbial flora developing on refrigerated beef. Food Research 25 (1960) 1-18
6. Bala K., Marshall R.T., Stringer W.C., and Naumann H.D. Effect of Pseudomonas fragi on the color of beef. Journal of Food Science 42 5 (1977) 1176-1179
7. Bowen W.J. The absorption spectra and extinction coefficients of myoglobin. The Journal of Biological Chemistry 179 1 (1949) 235-245
8. Burkholder W.H., and Haynes W.C. 30 Psedomonas fragi, Genus I. Pseudomonas. In: Breed R.S., Murray E.G.D., and Smith N.R. (Eds). Bergey's manual of determinative bacteriology. 7th ed. (1957), The Williams and Wilkins Company, Baltimore 110-111
9. Butler O.D., Bratzler L.J., and Mallmann W.L. The effect of bacteria on the color of prepackaged retail beef cuts. Food Technology 7 10 (1953) 397-400
10. Chan W.K.M., Joo S., Faustman C., Sun Q., and Vieth R. Effect of Pseudomonas fluorescens on beef discoloration and oxidation in vitro. Journal of Food Protection 61 10 (1998) 1341-1346
11. Cutaia A.J., and Ordal Z.J. Pigment changes in anaerobically packaged ground beef. Food Technology 18 (1964) 757-760
12. Dainty R.H., and Mackey B.M. The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes. Journal of Applied Bacteriology Symposium Supplement 73 (1992) 103S-114S
13. Faustman C., Johnson J.L., Cassens R.G., and Doyle M.P. Color reversion in beef. Influence of psychrotrophic bacteria. Fleischwirtschaft 70 (1990) 676-679
14. Fox J.B., and Ackerman S.A. Formation of nitric oxide myoglobin: Mechanisms of the reaction with various reductants. Journal of Food Science 33 527 (1968) 364-370
15. Fox J.B., and Thomson J.S. Formation of bovine nitrosylmyoglobin. 1. pH 4.5-6.5. Biochemistry 2 3 (1963) 465-470
16. Gill C.O., and Penney N. Penetration of bacteria in to meat. Applied and Environmental Microbiology 33 (1977) 1284-1286
17. Holt J.G., Krieg N.R., Sneath P.H.A., Staley J.T., and Williams S.T. Bergey's manual of determinative bacteriology. 9th ed. (1994), The Williams and Wilkins Company, Baltimore
18. Livingston D.J., and Brown D. The chemistry of myoglobin and its reactions. Food Technology 35 (1981) 244-252
19. Mancini R.A., and Hunt M.C. Review: Current research in meat color. Meat Science 71 (2005) 100-121
20. Mitsumoto M., Arnold R.N., Schaefer D.M., and Cassens R.G. Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef. Journal of Animal Science 71 (1993) 1812-1816
21. Molin G., and Ternström A. Numerical taxonomy of psychrotrophic Pseudomonas. Journal of General Microbiology 128 (1982) 1249-1264
22. Olivas E., de Waal D.J.A., and Wilkins R.G. Reduction of metmyoglobin derivatives by dithionite ion. Journal of Biological Chemistry 252 (1977) 4038-4042
23. Palleroni N.J. Genus I. Pseudomonas. In: Kring N.R., and Holt J.G. (Eds). Bergey's manual of systematic bacteriology Vol. 1 (1984), The Williams and Wilkins Company, Baltimore 141-159
24. Renerre M. Review: Factors involved in the discoloration of beef meat. International Journal of Food Science and Technology 25 (1990) 613-630
25. Robach D.L., and Costilow R.N. Role of bacteria in the oxidation of myoglobin. Applied Microbiology 9 (1961) 529-533
26. Sakata R., Honikel K.O., Morita H., and Nagata Y. Physikalisch-chemische merkmale von nitrosomyoblobin: Wasserextrahierbarkeit und stabilität von myoglobinderivaten bei verwendung eines oxidationmittels. Fleischwirtschaft 76 (1996) 1046-1048
27. ®9 Products. Cary, NC, USA. Accessed 06.07.06.
28. Sasaki K., Mitsumoto M., and Kawabata K. Relationship between lipid peroxidation and fat content in Japanese Black beef Longissimus muscle during storage. Meat Science 59 (2001) 407-410
29. Sneath P.H.A., and Jones D. Genus Brochothrix. In: Sneath P.H.A. (Ed). Bergey's manual of systematic bacteriology (1986), Williams and Wilkins, Baltimore 1249-1253
30. Stewart M.R., Hutchins B.K., Zipser M.W., and Watts B.W. Enzymatic reduction of metmyoglobin by ground beef. Journal of Food Science 30 (1965) 487-491
31. Swatland H.J. A review of meat spectrophotometry (300 to 800 nm). Canadian Institute of Food Science and Technology Journal 22 (1989) 390-402
32. Tarrant P.V.J., Jenkins N., Pearson A.M., and Dutson T.R. Proteolytic enzyme preparation from Pseudomonas fragi: Its action on pig muscle. Applied Microbiology 25 (1973) 996-1005
33. Tayeb L.A., Ageron E., Grimont F., and Grimont P.A.D. Molecular phylogeny of the genus Pseudomonas based on rpoB sequences and application for the identification of isolates. Research in Microbiology 156 (2005) 763-773
34. Wakamatsu J., Nishimura T., and Hattori A. A Zn-porphyrin complex contributes to bright red color in Parma ham. Meat Science 67 (2004) 95-100
35. Witte V.C., Krause G.F., and Bailey M.E. A new extraction method for determining 2-thiobarbituric acid value of pork and beef during storage. Journal of Food Science 35 (1970) 582-585
36. Zottola E.A., and Sasahara K.C. Microbial biofilms in the food processing industry - Should they be a concern?. International Journal of Food Microbiology 23 (1994) 125-148