Influence of pH, salt and nitrite on the heme-dependent catalase activity of lactic acid bacteria.


A screening of commercial starter cultures used for the production of dry sausage showed a maximum heme-dependent catalase activity in the range of 60 mumol/l hematin for Lactobacillus sake, Lactobacillus plantarum, Lactobacillus pentosus and Pediococcus acidilactici. Pseudocatalase activity was not detected. In standard dry sausage production, 2-3% (w/w… (More)


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