Conversion of Metmyoglobin to Bright Red Myoglobin Derivatives by Lactic Acid Bacteria

The aim of this research is to investigate the ability of lactic acid bacteria (LAB) isolated from Chinese dried sausage to convert metmyoglobin into bright red myoglobin derivatives in Mann-Rogosa-Sharp model systems. Of 70 LAB tested, one strain had a typical pink colour (judged by visual inspection) than the control samples and was identified as Weissella cibaria by serial biochemical tests and 16S rRNA analysis. This study provides a potential method for nitrite substitution by preserving or improving the color of meat products.