%0 Journal Article
%T Enhancement of colour formation of fermented sausages by overexpression of nitric oxide synthase in Staphylococcus vitulinus under hydrogen peroxide stress.
%A Li B
%A Luo H
%A Zhou Y
%A Xu B
%A Li P
%J Int J Food Microbiol
%V 421
%N 0
%D 2024 Aug 16
%M 38852217
%F 5.911
%R 10.1016/j.ijfoodmicro.2024.110781
%X This study used hydrogen peroxide (H2O2) treatment to overexpress the gene of nitric oxide synthase (nos) in Staphylococcus vitulinus, which was then inoculated into fermented sausages to observe its effect on colour development. The results showed that a low concentration of H2O2 (50 mM) could up-regulate the expression of nos by increasing the oxidative stress level of S. vitulinus. At 2 h after treatment, the expression of nos in S. vitulinus was the highest (P < 0.05), and the relative enzyme activity was increased to about 1.5 times that of the untreated. The growth of S. vitulinus was not substantially affected by 50-mM H2O2 treatment (P > 0.05). When H2O2-treated S. vitulinus was inoculated into fermented sausages, the content of nitrosomyoglobin was increased, and the a*-value (indicating redness) was not significantly different from that in the group treated with nitrite (P > 0.05). This study provides a potential method to enhance the ability of S. vitulinus for colourising fermented sausage by inducing the overexpression of nos.