Biological response of lactic streptococci and lactobacilli to catalase.
Addition of catalase to milk cultures of lactic streptococci resulted in increased rates of acid production, although it had no effect on cultures of lactobacilli. Milk cultures of both streptococci and lactobacilli produced detectable amounts of peroxide, which reached a maximum level in the early period of acid production followed by a drastic decrease as the acid production increased. Pyruvate and reduced glutathione decreased the amount of peroxide formed, but had little effect on acid production by the streptococci. Ferrous sulfate prevented the accumulation of peroxide and stimulated the rate of acid production by the streptococci to a greater extent than did catalase.
Gilliland
S E
SE
Department of Food Science, North Carolina State University, Raleigh, North Carolina 27607.
Speck
M L
ML