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Detection of hydrogen peroxide produced by meat lactic starter cultures
Author(s) -
Juven B.J.,
Weisslowicz H.,
Harel S.
Publication year - 1988
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1988.tb01903.x
Subject(s) - hydrogen peroxide , starter , catalase , lactobacillus plantarum , chemistry , formate , food science , glucose oxidase , lactic acid , lactobacillus , biochemistry , fermentation , enzyme , bacteria , biology , catalysis , genetics
Twelve strains of meat lactic starter cultures (Pediococcus spp. and Lactobacillus plantarum) were found to produce hydrogen peroxide in vitro. The (cumulative) amounts of H 2 O 2 produced were measured through the peroxidative action of catalase on H 2 O 2 and oxidation of added formate to CO 2 by the H 2 O 2 ‐catalase complex formed. There was a problem in building a calibration curve for converting values of formate oxidation into amounts of H 2 O 2 , either by adding H 2 O 2 directly to the assay mixture or having it produced via a glucose‐glucose oxidase system.