Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococci

Valorization of indigenous dairy cattle breed through salami production

“…Contradictory results have been reported on the role and concentration of Enterococcus populations during salami production. However, several studies showed the ability of both enterococci and CNC to influence the flavor of final product by proteolysis and lipolysis (Talon, Walter, Chartier, Barriere, & Montel, 1999), as well as in the case of CNC to participate in the stability of salami red color (Toldrà, 2008).…”

Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type

“…Regarding the colour parameters obtained for the Milano salami, significant differences (P < 0.05) were observed between the batches A and B. Batch A showed significantly higher L*, a* e b* values in relation to control (Batch B), probably due to enzymatic action of the added strain of S. xylosus U5 (Table 2). This enzymatic action concerns to nitrate-reductase activity that leads to the formation of nitrosomyoglobin (Talon et al, 1999). Dellaglio et al (1996), studying an Italian dry-cured sausage (Felino salami), found similar L* values (39.10±47.27) and higher a* values (22.13±30.08), but lower b* values (5.68±8.90).…”

“…2), probably due to the Micrococcaceae. Several studies have demonstrated that S. xylosus is able to reduce the nitrate by the secretion of a nitratoreductase (Montel et al, 1996;Talon et al, 1999;Mauriello et al, 2004;Fiorentini et al, 2009) Nitrite concentrations needed for colour development range from 30 to 50 ppm, 20 to 40 ppm for aroma development, 80 to 150 ppm for the conservative effect (Müller, 1991) and 20 to 50 ppm for the antioxidant effect, depending on the type of meat product (Lücke, 2000). In fermented products, nitrite is reduced to nitric oxide through the action of nitrite reductase, also present in the strains of the family Micrococcaceae.…”

The Use of Starter Cultures in Traditional Meat Products

“…However, the full metabolic potential of CNS should be further explored, so that we may take advantage of more technological features of CNS [52]. [42,[44][45][46] Besides contributing to flavour, Staphylococcus and Kocuria also provide nitrate-reductase and antioxidant activities [53,54].…”