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Catalase Production by Lactobacilli

Nature volume 178, page 700 (1956)Cite this article

Abstract

LACTOBACILLI are considered to be catalase-negative1, or occasionally to produce very small amounts of catalase2. The lactobacilli isolated from dairy products have always been found to be catalase-negative3,4. During recent work on the microflora of Cheddar cheese, we have encountered strains of lactobacilli which possess both strong and weak catalase activity. Three strains of Lactobacillus plantarum, originally isolated by Sherwood3 from New Zealand Cheddar cheese, were found to be catalase-positive. Two of the strains gave strong catalase reactions whereas the other strain was much weaker (see Table 1). Serological5 and physiological6 tests have shown that these latter organisms are typical strains of L. plantarum.

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References

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Author notes

  1. J. C. DACRE

    Present address: Toxicology Research Department, Medical School, University of Otago, Dunedin, New Zealand

Authors and Affiliations

  1. Dairy Research Institute (N.Z.), Massey Agricultural College, Palmerston North, New Zealand

    J. C. DACRE

  2. National Institute for Research in Dairying, University of Reading,

    M. ELISABETH SHARPE

Authors
  1. J. C. DACRE
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  2. M. ELISABETH SHARPE
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DACRE, J., SHARPE, M. Catalase Production by Lactobacilli. Nature 178, 700 (1956). https://doi.org/10.1038/178700a0

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