ArticleFrontiers in microbiology2020
Isolation of Antibacterial, Nitrosylmyoglobin Forming Lactic Acid Bacteria and Their Potential Use in Meat Processing.
Article in Frontiers in microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
8 citing papers in PubMed.
- Current Innovations in Meat Fermentation with a View to Producing More Sustainable, Healthier and Safer Products.Foods (Basel, Switzerland) · 2026Review
- Application of Meat-Derived Lactic Acid Bacteria Strains to Improve the Quality of Organic Fermented Beef Sausages.Molecules (Basel, Switzerland) · 2026Article
- Application ofInternational journal of food science · 2025Article
- Valorization of Dairy and Fruit/Berry Industry By-Products to Sustainable Marinades for Broilers' Wooden Breast Meat Quality Improvement.Foods (Basel, Switzerland) · 2024Article
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- The Changes Occurring in Proteins during Processing and Storage of Fermented Meat Products and Their Regulation by Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2022Review
- Bio-Doped Microbial Nanosilica as Optosensing Biomaterial for Visual Quantitation of Nitrite in Cured Meats.Biosensors · 2022Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The use of nitrite as a colorant and preservative in meat processing is associated with health risks. This study aimed to isolate nitrite-substituting lactic acid bacteria for use as natural biological colorants and preservatives. Among the 106 strains isolated from fermented foods, two strains with excellent ability to convert myoglobin and metmyoglobin (Met-Mb) to red nitrosylmyoglobin (Mb-NO) were selected. The superior ability to form Mb-NO was confirmed through UV-visible spectrophotometry, Fourier transform infrared spectrometry, electron spin resonance analysis, nitric oxide synthase activity assay, and Met-Mb reductase activity assay. The potent antibacterial activity was confirmed through biofilm and cytomembrane breakage of the indicator bacteria. Though performing 16S rDNA sequencing, they were identified as two different strains of
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Registered trials
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