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Journal of Dairy Science Vol. 51 No. 10 1568-1572
© 1968 by American Dairy Science Association ®
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Hydrogen Peroxide Formation by Lactobacilli and Its Effect on Staphylococcus aureus1

R. S. Dahiya and M. L. Speck

Department of Food Science, North Carolina State University, Raleigh

ABSTRACT

Culture filltrates of Lactobacillus lactis and Lactobacillus bulgaricus were observed to contain material inhibitory against Staphylococcus aureus. The concentration of inhibitor increased on storage of the lactobacilli at 5 C, and the maximum was attained after five days. A carbohydrate source was necessary for the formation of this inhibitory activity by resting cell suspensions. The inhibitory factor was identified as hydrogen peroxide. Storage of lactobacilli in dextrose at neutral pH and at 5 C resulted in maximum accumulation of hydrogen peroxide.

FOOTNOTES

1 Paper number 2503 of the Journal Series of the North Carolina State University Agricultural Experiment Station, Raleigh, North Carolina.






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Copyright © 1968 by the American Dairy Science Association ®.