Expression of the catalase gene katA in starter culture Lactobacillus plantarum TISTR850 tolerates oxidative stress and reduces lipid oxidation in fermented meat product

International Journal of Food Microbiology

Volumn 95, Issue 2, 2004, Pages 127-135

  Noonpakdee, W ^a   Sitthimonchai, S ^a   Panyim, S ^a   Lertsiri, S ^a  

^a MAHIDOL UNIVERSITY   (Thailand)

Author keywords

Catalase gene; Fermented meat; Lactobacillus plantarum; Lipid oxidation; Oxidative stress

Indexed keywords

CATALASE; HYDROGEN PEROXIDE;

AEROBIC CAPACITY; AEROBIC CELL CULTURE; ARTICLE; BACTERIAL GENE; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM DETECTION; BACTERIUM ISOLATION; DECOMPOSITION; DNA MODIFICATION; ENZYME ACTIVITY; ESCHERICHIA COLI; EXPRESSION VECTOR; FERMENTED PRODUCT; GENE TRANSFER; IN SITU HYBRIDIZATION; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; LIPID PEROXIDATION; LOW TEMPERATURE; MOLECULAR CLONING; NONHUMAN; OXIDATIVE STRESS; PROTEIN EXPRESSION; SPECIES COMPARISON;

CATALASE; ESCHERICHIA COLI; FERMENTATION; FOOD MICROBIOLOGY; GENE AMPLIFICATION; GENE EXPRESSION REGULATION, BACTERIAL; GENE EXPRESSION REGULATION, ENZYMOLOGIC; GENES, BACTERIAL; LACTOBACILLUS; LIPID METABOLISM; MEAT PRODUCTS; OXIDATIVE STRESS; POLYMERASE CHAIN REACTION; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

ESCHERICHIA COLI; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; LACTOCOCCUS; LACTOCOCCUS PLANTARUM; VECTORS;

EID: 3342962713     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.01.020     Document Type: Article

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