METMYOGLOBIN REDUCTION ACTIVITY OF ENTERO COCCI

Lactic acid bacteria were sreened for the ability to convert metmyoglo bin (brown) to more desirable (bright red) derivatives. Of 163 strains tested, 3 Enterococcus (E.) faecalis, 1 E. gallinarum and 1 E. mundti i isolates, consistently converted metmyoglobin to a bright red myoglo bin derivative both in agar and broht media. The myoglobin derivative generated by all 5 enterococci was identified spectrophotometrically a s oxymyoglobin. Bacterial conversion metmyoglobin to oxymyoglobin by e nterococci represents another approach to improve/preserve meat color and quality.