Effect of a sp. Red Yeast Rice Extract on Germination of Bacterial Spores.

The pink-red color of traditional sausages (cured meat) is the result of nitrite addition and the formation of nitrosomyoglobin. However, the pleasant color of processed meat products is a side effect of nitrite addition while the main anticipated goal is to suppress the germination of clostridial spores. The fungus is known as a producer of oligoketide pigments, which are used in Asian countries, especially in China, for coloring foods, including meat products.