Gilliland S E, Speck M L
Department of Food Science, North Carolina State University, Raleigh, North Carolina 27607.
Appl Microbiol. 1969 Jun;17(6):797-800. doi: 10.1128/am.17.6.797-800.1969.
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.
向乳酸链球菌的牛奶培养物中添加过氧化氢酶会导致产酸速率增加，尽管它对乳酸杆菌培养物没有影响。链球菌和乳酸杆菌的牛奶培养物都会产生可检测量的过氧化物，其在产酸早期达到最高水平，随后随着产酸量增加而急剧下降。丙酮酸和还原型谷胱甘肽减少了过氧化物的生成量，但对链球菌的产酸影响很小。硫酸亚铁可防止过氧化物积累，并比过氧化氢酶更能刺激链球菌的产酸速率。
