Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus
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- 作者：Peijun Lia ; Huiting Luob ; Baohua Kongb ; c ; kongbh63@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Qian Liub ; c ; Conggui Chena
- 关键词：Red myoglobin derivatives ; Spoilage bacteria ; PCR-denaturing gradient gel electrophoresis ; Lactic acid bacteria ; Raw meat
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：68
- 期：Complete
- 页码：251-257
- 全文大小：803 K
文摘
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Some bacteria converted metmyoglobin into red myoglobin derivatives.
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PCR-DGGE method was used to reveal the microbial populations.
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Most of the spoilage bacteria were inhibited by specific LAB and S. xylosus.
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It provides a potential method for the colour formation and bacteriostasis of meat.