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Formation of Hydrogen Peroxide by Meat Starter Cultures.

The ability of the meat starter cultures, Pediococcus cerevisiae ("Accel") and Lactobacillus plantarum ("Lactacel DS"), to produce hydrogen peroxide was examined over a temperature range of 10 to 35 C. The meat starter cultures were unable to produce and accumulate hydrogen peroxide under the conditions of the test. The amounts of hydrogen peroxide required to exert a bacteriostatic or a bacteriocidic effect upon both spoilage and pathogenic microorganisms are discussed.