Determination of peroxy radical-scavenging of lactic acid bacteria

International Journal of Food Microbiology

Volumn 64, Issue 1-2, 2001, Pages 183-188

  Stecchini, Mara Lucia ^a   Del Torre, Manuela ^a   Munari, Marina ^a  

^a Dipartimento di Scienza degli Alimenti   (Italy)

Author keywords

Antioxidant; Lactic acid bacteria; Peroxy radicals

Indexed keywords

ANTIOXIDANT; PEROXY RADICAL; REAGENT;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DECOMPOSITION; KINETICS; LACTIC ACID BACTERIUM; LACTOCOCCUS LACTIS; NONHUMAN; SURVIVAL;

AMIDINES; FREE RADICAL SCAVENGERS; KINETICS; LACTOCOCCUS; OXIDANTS; PROBIOTICS; TEMPERATURE;

LACTOCOCCUS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

EID: 0035961662     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00456-6     Document Type: Article

References (28)

1. Bactericidal activity of alkyl peroxyl radicals generated by heme-iron-catalyzed decomposition of organic peroxide
2. Determination of peroxyl radical-scavenging activity in food by using bactericidal action of alkyl peroxyl radical
3. Manganese, superoxide dismutase, and oxygen tolerance in some lactic acid bacteria
4. Antioxidant effect of Maillard reaction products: application to a butter cookie of a competition kinetics analysis
5. Classification of Lactobacillus divergens, Lactobacillus piscicola, and some catalase-negative, asporogenous, rod-shaped bacteria from poultry in a new genus, Carnobacterium
6. Responses of lactic acid bacteria to oxygen
7. Metabolic engineering of sugar catabolism in lactic acid bacteria
8. Oxidative stress responses in Escherichia coli and Salmonella typhimurium
9. Occurrence of glutathione in bacteria
10. Probiotics: a general view
11. Overview of gut flora and probiotics
12. Selection and design of probiotics
13. Cloning, sequencing, and phenotypic expression of katA, which encodes the catalase of Lactobacillus sake LTH677
14. Antioxidative effect of superoxide dismutase from Saccharomyces cerevisiae in model systems
15. Stress-induced transcriptional activation
16. Glutathione metabolism and its selective modification
17. Distribution of thiols in microorganisms. Mycothiol is a major thiol in most actinomycetes
18. The health effects of cultured milk products with viable and non-viable bacteria
19. Stress response in Lactococcus lactis: cloning, expression analysis, and mutation of the lactococcal superoxide dismutase gene
20. Import and metabolism of glutathione by Streptococcus mutans
21. Effect of oxygen on lactose metabolism in lactic streptococci
22. Behaviour of Listeria monocytogenes in Mozzarella cheese in presence of Lactococcus lactis
23. Carnosine increases irradiation resistance of Aeromonas hydrophila in minced turkey meat
24. Probiotic properties of lactic-acid bacteria: plenty of scope for fundamental R&D
25. The antioxidant capacity of complex mixtures by kinetic analysis of crocin bleaching inhibition
26. Glutathione accumulation in lactococci
27. Heat stability of virulence-associates enzymes from Listeria monocytogenes SLCC 5764
28. Distribution of superoxide dismutases, oxidases, and NADH peroxidases in various streptococci