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Hydrogen Peroxide Production by Lactobacillus delbrueckii Subsp. Lactis I at 5°C
Author(s) -
Villegas E.,
Gilliland S. E.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15857.x
Subject(s) - hydrogen peroxide , chemistry , incubation , lactic acid , glucose oxidase , sodium lactate , sodium , lactobacillus , lactobacillaceae , biochemistry , food science , bacteria , fermentation , organic chemistry , biology , enzyme , genetics
Cells of Lactobacillus delbrueckii subsp. lactis I produced hydrogen peroxide at 5°C in sodium phosphate buffer (0.2M, pH 6.5) with or without glucose. However, if the cells were starved by preincubation in buffer alone, glucose or sodium lactate were necessary to cause hydrogen peroxide production at 5°C. Hydrogen peroxide production by nonstarved cells was confirmed to be in part due to a NADH oxidase. The production of hydrogen peroxide by starved cells in buffer plus glucose in the early stage of incubation was associated with the production of a small portion of lactic acid which disappeared upon further incubation. Additional experiments revealed that hydrogen peroxide was produced in buffer containing sodium lactate added in place of glucose. Results suggested the presence of a lactate oxidase in the organism which used D‐lactate to produce hydrogen peroxide.