Changes in catalase content and pH of peanut milk in which Aspergillus parasiticus was cultured were monitored over a 10-d period at 30°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.
Catalase Content in Peanut Milk as Affected by Growth of Aspergillus parasiticus
- Views Icon Views
- PDF LinkPDF
- Share Icon Share
- Search Site
MA. R. S. CLAVERO, Y. -C. HUNG, L. R. BEUCHAT, T. NAKAYAMA; Catalase Content in Peanut Milk as Affected by Growth of Aspergillus parasiticus. J Food Prot 1 January 1993; 56 (1): 55–57. doi: https://doi.org/10.4315/0362-028X-56.1.55
Download citation file: