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Nitrosylmyoglobin formation in meat by Lactobacillus fermentum AS1.1880 is due to its nitric oxide synthase activity

Huiting Luo1, Peijun Li2, Hongwei Zhang1

  • 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.

Meat Science
|April 3, 2020
PubMed

Keywords:
Lactobacillus fermentumMeatNitric oxide synthaseNitriteNitrosylmyoglobin

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