"Hydrogen Peroxide Formation by Lactobacilli and Its Effect on Staphylococcus
Aureus"
R.S. Dahiya and M.L. Speck
Journal
of Dairy Science
October, 1968
Volume 51 (10)
Pages 1568-1572
PMID: 5682478 [PubMed - indexed for MEDLINE]
A quote from the following paper...
"Certain lactobacilli have been shown to produce inhibitory products against other organisms
normally considered as objectionable in foods.The inhibitory compound that accumulated in the culture and in the cell suspensions
was identified as hydrogen peroxide. In our study it was shown that even at refrigeration and low pH temperature, lactobacilli
isolated from yogurt produced hydrogen peroxide."
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