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Characterization of catalase and superoxide dismutase in Staphylococcus carnosus 833 strain
Author(s) -
Barrière C.,
LeroySétrin S.,
Talon R.
Publication year - 2001
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.2001.01411.x
Subject(s) - catalase , superoxide dismutase , antioxidant , food science , enzyme , biochemistry , chemistry , fermentation , starter , biology
Aims: Staphylococcus carnosus , used as starter culture in fermented meat products, decreases the level of volatiles arising from lipid oxidation. To analyse its antioxidant capacities, catalase and superoxide dismutase (SOD) were characterized. Methods and Results: Catalase and SOD activities were measured with spectrophotometric methods and visualized on non‐denaturing polyacrylamide gels. The corresponding sod gene was identified by PCR. Southern hybridizations and enzymatic analyses showed that there was a single catalase and a single SOD in Staph. carnosus 833 strain. The gene encoding the Staph. carnosus SOD was found to encode a protein closely related to SOD requiring manganese. Catalase and SOD levels increased in mid‐log phase. Only catalase was induced by oxygen, nitrate or nitrite while glucose induced neither enzyme. Metal ion limitation increased catalase and decreased SOD activities. Conclusions: Staph. carnosus synthesizes both enzymes in conditions encountered in sausage manufacturing. These results could explain the antioxidant properties of Staph. carnosus starter culture. Significance and Impact of the Study: The knowledge of the antioxidant properties of Staphylococci will allow a more rational use of these starters in meat fermented products.