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Biological Response of Lactic Streptococci and Lactobacilli to Catalase

机译：乳酸链球菌和乳酸杆菌对过氧化氢酶的生物学反应

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Addition of catalase to milk cultures of lactic streptococci resulted in increased rates of acid production, although it had no effect on cultures of lactobacilli. Milk cultures of both streptococci and lactobacilli produced detectable amounts of peroxide, which reached a maximum level in the early period of acid production followed by a drastic decrease as the acid production increased. Pyruvate and reduced glutathione decreased the amount of peroxide formed, but had little effect on acid production by the streptococci. Ferrous sulfate prevented the accumulation of peroxide and stimulated the rate of acid production by the streptococci to a greater extent than did catalase.
机译：尽管过氧化氢酶对乳酸菌的培养没有影响，但在乳酸链球菌的牛奶培养物中添加过氧化氢酶可提高产酸速度。链球菌和乳杆菌的乳汁培养均产生可检测量的过氧化物，过氧化物在产酸初期达到最高水平，随后随着产酸增加而急剧下降。丙酮酸和还原型谷胱甘肽减少了过氧化物的形成量，但对链球菌产酸的影响很小。与过氧化氢酶相比，硫酸亚铁在更大程度上阻止了链球菌产生过氧化物并刺激了产酸速度。

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