HEME-DEPENDENT CATALASE ACTIVITY OF LACTOBACILLI

被引：30

作者：

WOLF, G

STRAHL, A

MEISEL, J

HAMMES, WP

机构：

[1] Universität Hohenheim, Institut für Lebensmitteltechnologie, Stuttgart

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1991年 / 12卷 / 2-3期

关键词：

LACTIC ACID BACTERIA; HEMATIN; CATALASE FORMATION; KINETICS;

D O I：

10.1016/0168-1605(91)90062-T

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The heme-dependent catalase in Lactobacillus pentosus, L. sake, L. delbrueckii and Enterococcus faecalis was studied. The catalase was formed by cells grown aerobically in the presence of hematin or for lactobacilli when grown without added hematin, after incubation of buffered cells in the presence of hematin. The kinetics of the production of catalase revealed maximum activity for L. pentosus and E. faecalis at late stationary and late logarithmic growth phase, respectively. The physiological role of catalase was studied with L. sake. The presence of hematin allows higher growth yields, since it protects the cells against hydrogen peroxide formed endogenously up to concentrations of 4.6 mmol/l.

引用

页码：133 / 140

页数：8

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