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Catalases of bacteria isolated from Thai fermented foods

Author:
Thiravattanamontri, P., Tanasupawat, S., Noonpakdee, W., Valyasevi, R.
Source:
Food biotechnology 1998 v.12 no.3 pp. 221-238
ISSN:
0890-5436
Subject:
fermented foods, Lactobacillus, Lactobacillus plantarum, Pediococcus, Staphylococcus, Micrococcaceae, catalase, enzyme activity, hydrogen peroxide, structural genes, restriction mapping, Southern blotting, Lactobacillus sakei, Lactobacillus pentosus, Kocuria varians, Kocuria kristinae, Thailand
Abstract:
Hydrogen peroxide production is found in 75% of L. plantarum, 73% L. pentosus, 93% Lactobacilli, 50% Pediococci and 38% Staphylococci (all were isolated from different Thai fermented foods). The heme dependent catalase activity is found in 70% of L. plantarum, 90% L. pentosus, all 3 strains of L. sake and all 11 strains of Pediococci and true catalase in all 2 strains of Kocuria spp. and 1 2 strains of Staphylococci. The specific activities at the initial velocity of catalases were 5-10 times lower in members of lactobacilli than in cells of Micrococcaceae. The DNA analysis showed that there were some differences in the nucleotide sequence of catalase genes from different geographical isolates of L. sake.
Agid:
1442366