P. ThiravattanamontriS. TanasupawatW. NoonpakdeeR. ValyaseviThailand National Center for Genetic Engineering and BiotechnologyChulalongkorn UniversityMahidol University2018-07-042018-07-041998-01-01Food Biotechnology. Vol.12, No.3 (1998), 221-238089054362-s2.0-0032406086https://repository.li.mahidol.ac.th/handle/123456789/18268Hydrogen 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.Mahidol UniversityAgricultural and Biological SciencesBiochemistry, Genetics and Molecular BiologyImmunology and MicrobiologyArticleSCOPUS10.1080/08905439809549954