Catalases of bacteria isolated from Thai fermented foods

• Published in: Food biotechnology Vol. 12; no. 3; pp. 221 - 238
• Main Authors: Thiravattanamontri, P. (Natonal Science and Technology Development Agency, Bangkok, Thailand.), Tanasupawat, S, Noonpakdee, W, Valyasevi, R
• Format: Journal Article
• Language: English
• Published: Taylor & Francis Group 01.01.1998
• Subjects: ACTIVIDAD ENZIMATICA; ACTIVITE ENZYMATIQUE; ALIMENT FERMENTE; ALIMENTOS FERMENTADOS; ANALYTICAL METHODS; CATALASA; CATALASE; ENZYMIC ACTIVITY; FERMENTED FOODS; GENE; GENES; GENETICA; GENETICS; GENETIQUE; HYDROGEN PEROXIDE; KOCURIA KRISTINAE; KOCURIA VARIANS; LACTOBACILLUS; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKE; MICROCOCCACEAE; PEDIOCOCCUS; PEROXIDO DE HIDROGENO; PEROXYDE D'HYDROGENE; RESTRICTION MAPPING; SOUTHERN BLOTTING; STAPHYLOCOCCUS; STRUCTURAL GENES; TAILANDIA; TECHNIQUE ANALYTIQUE; TECNICAS ANALITICAS; THAILAND; THAILANDE
• ISSN: 0890-5436; 1532-4249
• DOI: 10.1080/08905439809549954

Hydrogen 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 1 2 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