Nitrosylmyoglobin formation in meat by Lactobacillus fermentum AS1.1880 is due to its nitric oxide synthase activity
Huiting Luo, Peijun Li, Hongwei Zhang, Xinping Diao, Baohua Kong
Topics & Concepts
Lactobacillus fermentumNitric oxideNitric oxide synthaseWestern blotChemistryArginineBiochemistryFood scienceBiologyLactic acidBacteriaAmino acidLactobacillus plantarumOrganic chemistryGeneGeneticsNitric Oxide and Endothelin EffectsMeat and Animal Product QualityAnimal Nutrition and Physiology