Catalase Content in peanut milk as affected by the growth of Aspergillus parasiticus

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MRS Clavero; YC Hung; LR Beuchat; T Nakayama

Type of Document:
Scholarly Article


Journal of Food Production

Date of Publication:

Place of Publication:
Not Available


Abstract: Changes in catalase Content and pH of peanut milk in which Aspergillus parasiticus was cultured were monitored over a 10-d period at 30 degrees C. A 3- to 10-fold increase in catalase Content was detected after 6 d of incubation, while the Content in uninoculated (control) peanut milk decreased by about 50% after 3 d of incubation. The pH of uninoculated catalase-supplemented peanut milk increased from 6.7 to 9.2, whereas the pH of inoculated peanut milk remained essentially unchanged. Production of catalase by A. parasiticus and perhaps other molds could be a basis for developing a hydrogen peroxide treatment for separating mold-contaminated kernels from sound kernels

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