Andrews G P, Martin S E
Appl Environ Microbiol. 1979 Sep;38(3):390-4. doi: 10.1128/aem.38.3.390-394.1979.
Sublethal heating of Staphylococcus aureus produced little loss of catalase activity, but incubation of the injured cells in tryptic soy broth, with or without 10% NaCl added, produced an 85% decrease in catalase activity. Cells recovered in tryptic soy broth demonstrated increases in catalase levels after approximately 5 h, whereas in tryptic soy broth with 10% NaCl the levels remained low for at least 12 h. Thus, the loss of catalase activity during the recovery period was greater than during the heat treatment.
对金黄色葡萄球菌进行亚致死加热,过氧化氢酶活性损失很小,但将受损细胞在胰蛋白胨大豆肉汤中培养,无论添加或不添加10%氯化钠,过氧化氢酶活性均降低85%。在胰蛋白胨大豆肉汤中恢复的细胞在约5小时后过氧化氢酶水平升高,而在添加10%氯化钠的胰蛋白胨大豆肉汤中,该水平至少12小时保持较低。因此,恢复期过氧化氢酶活性的损失大于热处理期间。