Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibition of linoleic acid oxidation.

Abstract excerpt

Staphylococcus xylosus used as starter culture in sausages decreases the level of volatile organic compounds arising from lipid oxidation and so contributes to the aroma by avoiding rancidity. The aim of this study was to characterize the roles of catalase and superoxide dismutase (SOD) in the inhibition of free fatty acid oxidation by comparing antioxidant capacity of the S. xylosus wild-type strain with those...

Topics

Share this publication in a Topic to start or enrich a Post.

• Share to Antioxidants
• Share to Catalase
• Share to Kinetics