אסיף מאגר המחקר החקלאי

Detection of hydrogen peroxide produced by meat lactic starter cultures

Year:

1988

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Volume :

65

Co-Authors:

Juven, B.J., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan, 50250, Israel
Weisslowicz, H., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan, 50250, Israel
Harel, S., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan, 50250, Israel

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Abstract:

Twelve strains of meat lactic starter cultures (Pediococcus spp. and Lactobacillus plantarum) were found to produce hydrogen peroxide in vitro. The (cumulative) amounts of H2O2 produced were measured through the peroxidative action of catalase on H2O2 and oxidation of added formate to CO2 by the H2O2‐catalase complex formed. There was a problem in building a calibration curve for converting values of formate oxidation into amounts of H2O2, either by adding H2O2 directly to the assay mixture or having it produced via a glucose‐glucose oxidase system. Copyright © 1988, Wiley Blackwell. All rights reserved

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