Publication: Catalases of bacteria isolated from Thai fermented foods
2
Issued Date
1998-01-01
Resource Type
ISSN
08905436
Other identifier(s)
2-s2.0-0032406086
Rights
Mahidol University
Rights Holder(s)
SCOPUS
Bibliographic Citation
Food Biotechnology. Vol.12, No.3 (1998), 221-238
Suggested Citation
P. Thiravattanamontri, S. Tanasupawat, W. Noonpakdee, R. Valyasevi Catalases of bacteria isolated from Thai fermented foods. Food Biotechnology. Vol.12, No.3 (1998), 221-238. doi:10.1080/08905439809549954 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/18268
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Title
Catalases of bacteria isolated from Thai fermented foods
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 12 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.