Formation of Hydrogen Peroxide by Meat Starter Cultures
- 1 October 1978
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 41 (10) , 798-799
- https://doi.org/10.4315/0362-028x-41.10.798
Abstract
The ability of the meat starter cultures, Pediococcus cerevisiae (“Accel”) and Lactobacillus plantarum (“Lactacel DS”), to produce hydrogen peroxide was examined over a temperature range of 10 to 35 C. The meat starter cultures were unable to produce and accumulate hydrogen peroxide under the conditions of the test. The amounts of hydrogen peroxide required to exert a bacteriostatic or a bacteriocidic effect upon both spoilage and pathogenic microorganisms are discussed.This publication has 2 references indexed in Scilit:
- Lactic Acid Bacteria as an Antispoilage and Safety Factor in Cooked, Mechanically Deboned Poultry MeatJournal of Food Protection, 1978
- Hydrogen Peroxide Formation and Catalase Activity in the Lactic Acid BacteriaJournal of General Microbiology, 1964