Publication: Expression of the catalase gene katA in starter culture Lactobacillus plantarum TISTR850 tolerates oxidative stress and reduces lipid oxidation in fermented meat product
Issued Date
2004-09-01
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ISSN
01681605
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2-s2.0-3342962713
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Mahidol University
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SCOPUS
Bibliographic Citation
International Journal of Food Microbiology. Vol.95, No.2 (2004), 127-135
Suggested Citation
W. Noonpakdee, S. Sitthimonchai, S. Panyim, S. Lertsiri Expression of the catalase gene katA in starter culture Lactobacillus plantarum TISTR850 tolerates oxidative stress and reduces lipid oxidation in fermented meat product. International Journal of Food Microbiology. Vol.95, No.2 (2004), 127-135. doi:10.1016/j.ijfoodmicro.2004.01.020 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/21065
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Title
Expression of the catalase gene katA in starter culture Lactobacillus plantarum TISTR850 tolerates oxidative stress and reduces lipid oxidation in fermented meat product
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Abstract
The catalase gene katA of Lactobacillus sakei SR911 was cloned and expressed in Escherichia coli UM2 and Lactobacillus plantarum TISTR850 under strong lactococcal promoter P59 in E. coli-lactococcus expression vector pIL1020. The L. plantarum TISTR850 is a catalase-deficient strain isolated from local fermented meat product. The recombinant L. plantarum TISTR850 was shown to decompose hydrogen peroxide, and catalase activity approximately three times higher that of natural catalase-producing strain L. sakei SR911. The recombinant protein was also detected by in situ activity staining of the catalase enzyme. The recombinant L. plantarum TISTR850 did not accumulate hydrogen peroxide under glucose-limited aerobic conditions and remained viable after 60 h of incubation. The recombinant and host strain L. plantarum TISTR850 were used as starter cultures in the fermented meat product, and lipid oxidation was monitored over a 7-day storage at 20°C determined as thiobarbituric acid-reactive substances (TBARS) value. The lipid oxidation level in the fermented meat product seeded with the catalase genetically modified starter culture L. plantarum TISTR850 was significantly lower than that of the natural catalase-deficient strain. © 2004 Elsevier B.V. All rights reserved.