论文信息 - Reduction of Nitrate in a Meat System by Lactobacillus plantarum

Reduction of Nitrate in a Meat System by Lactobacillus plantarum

1 Lactobacillus plantarum in commercial lactic acid starter cultures used to ferment meat products reduced nitrate to nitrite in sterile meat. The nitrite reacted with the meat myoglobin to yield nitrosylmyoglobin.

J. L. Smith | S. Palumbo

[1] S. Palumbo,et al. THE ROLE OF NITRITE AND NITRATE IN LEBANON BOLOGNA, A FERMENTED SAUSAGE , 1976 .

[2] M. Rogosa. Experimental conditions for nitrate reduction by certain strains of the genus Lactobacillus. , 1961, Journal of general microbiology.

[3] C. Bouma,et al. A Study of the Microorganisms from Grass Silage , 1960, Applied microbiology.

[4] H. Hornsey. The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments , 1956 .

[5] R. N. Costilow,et al. Nitrate reduction by certain strains of Lactobacillus plantarum. , 1955, Science.