Real-time Analysis of Hydrogen Peroxide in Staphylococcus aureus by SECM

Authors

YANG Cundi, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
LI Zhonghai, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, Hunan 410004, China
REN Jiali, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, Hunan 410004, China

Abstract

The typical bacterial membrane in the food industry (Staphylococcus aureus film) was chose to explore the single bacterial membrane in the formation of bacteria, and the production of their own activities with redox activity during the membrane formation and growth process was investigated. Comparing with the real-time changes of the bacterial membrane, the change of the redox activity was also studied to find the mechanism of controlling the bacterial pollution in the food industry. The real-time monitoring of catalase in Staphylococcus aureus membrane was carried out by analyzing the peak current obtained from the bacterial membrane of different culture periods. The results showed that the peroxidation of Staphylococcus aureus changes in the amount of catalase. The amount of catalase in the bacteria increases with the increase of the amount of bacterial membrane, and decreases with the autolysis of the membrane. This study would provide a theoretical and research basis for the study of oxidative metabolism in Staphylococcus aureus.

Publication Date

4-28-2017

First Page

39

Last Page

43

DOI

10.13652/j.issn.1003-5788.2017.04.008

Recommended Citation

Cundi, YANG; Zhonghai, LI; and Jiali, REN (2017) "Real-time Analysis of Hydrogen Peroxide in Staphylococcus aureus by SECM," Food and Machinery: Vol. 33: Iss. 4, Article 8.
DOI: 10.13652/j.issn.1003-5788.2017.04.008
Available at: https://www.ifoodmm.cn/journal/vol33/iss4/8

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