The objective of this study was to clarify whether formation of nitrosylmyoglobin (MbFe^IINO) by Lactobacillus fermentum AS1.1880 in meat is due to nitric oxide synthase (NOS) activity. Confocal laser scanning microscopy exhibited strong green fluorescence in the L. fermentum sample treated with a nitric oxide (NO)-specific probe, directly indicating that NO was produced. Furthermore, determination of NOS activity based on the presence of NO metabolites indicated the existence of NOS in L.fermentum. A NOS inhibitor, N^G-nitro-L-arginine methyl ester, significantly inhibited the activity of NOS in L.fermentum (P < 0.05). Futhermore, NOS protein was detected in L.fermentum by Western blot analysis. L-arginine addition largely increased the NOS activity of L.fermentum (P < 0.05). In meat batters, the redness of a sample inoculated with L.fermentum was higher than that of the control and colour was significantly improved with the addition of L-arginine (P < 0.05), indicating that more MbFe^IINO was formed.

这项研究的目的是阐明发酵乳杆菌AS1.1880在肉中形成亚硝酰肌红蛋白（MbFe ^II NO）是否是由于一氧化氮合酶（NOS）活性引起的。共聚焦激光扫描显微镜在L处表现出强烈的绿色荧光。一氧化氮（NO）特异性探针处理过的发酵罐样品，直接表明产生了NO。此外，基于NO代谢物的存在确定NOS活性表明发酵乳中存在NOS 。甲NOS抑制剂，N ^{g ^} -硝基-L-精氨酸甲酯，显著抑制NOS的活性L.fermentum（P <0.05）。此外，通过蛋白质印迹分析在发酵乳中检测到NOS蛋白。L-精氨酸的添加大大提高了发酵乳杆菌的NOS活性（P  <0.05）。在肉糊中，接种发酵乳杆菌的样品发红高于对照，加入L-精氨酸后颜色显着改善（P  <0.05），表明形成了更多的MbFe ^II NO。