Dallmier A W, Martin S E
Department of Food Science, University of Illinois, Urbana 61801.
Appl Environ Microbiol. 1988 Feb;54(2):581-2. doi: 10.1128/aem.54.2.581-582.1988.
Four strains of Listeria monocytogenes were examined for catalase (CA) and superoxide dismutase (SOD) activities. The two strains having the highest CA activities (LCDC and Scott A) also possessed the highest SOD activities. The CA activity of heated cell extracts of all four strains examined decreased sharply between 55 and 60 degrees C. SOD was more heat labile than CA. Two L. monocytogenes strains demonstrated a decline in SOD activity after heat treatment at 45 degrees C, whereas the other two strains demonstrated a decline at 50 degrees C. Sublethal heating of the cells at 55 degrees C resulted in increased sensitivity to 5.5% NaCl. Exogenous hydrogen peroxide was added to suspensions of L. monocytogenes; strains producing the highest CA levels showed the greatest H2O2 resistance.
对四株单核细胞增生李斯特菌进行了过氧化氢酶（CA）和超氧化物歧化酶（SOD）活性检测。过氧化氢酶活性最高的两株菌（LCDC和Scott A）超氧化物歧化酶活性也最高。所检测的全部四株菌的加热细胞提取物的过氧化氢酶活性在55至60摄氏度之间急剧下降。超氧化物歧化酶比过氧化氢酶更不耐热。两株单核细胞增生李斯特菌在45摄氏度热处理后超氧化物歧化酶活性下降，而另外两株菌在50摄氏度时下降。细胞在55摄氏度进行亚致死加热导致对5.5%氯化钠的敏感性增加。向单核细胞增生李斯特菌悬液中添加外源性过氧化氢；过氧化氢酶水平最高的菌株显示出对过氧化氢的最大抗性。
