Nitric oxide complex of Iron(II) myoglobin converted from metmyoglobin by Staphylococcus xylosus

H. Morita, R. Sakata, Y. Nagata

Research output: Contribution to journalArticle

38 Citations (Scopus)

Abstract

With Staphylococcus xylosus FAX-1, metmyoglobin in MRS broth (pH 5.8) was found to undergo conversion to hexacoordinate nitric oxide (NO) complex of Fe(II) myoglobin. When the pH of the MRS culture containing myoglobin changed from 5.8 to 4.0, it affected the conversion from hexacoordinate to pentacoordinate NO complex of Fe(II) myoglobin. This conversion process was reversible. Salami without nitrite or nitrate addition was prepared by inoculating S. xylosus FAX-1, and pentacoordinate NO complex of Fe(II) myoglobin (nitrosylmyoglobin formed in cured meat) was formed in the salami.

Original languageEnglish
Pages (from-to)352-355
Number of pages4
JournalJournal of Food Science
Volume63
Issue number2
Publication statusPublished - Mar 1 1998
Externally publishedYes

Keywords

  • Metmyoglobin
  • Nitric oxide
  • Salami
  • Staphylococcus xylosus

ASJC Scopus subject areas

  • Food Science

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