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Production of Diacetyl by Fæcal Streptococci

Nature volume 143, page 558 (1939)Cite this article

Abstract

IN an investigation of the metabolism of both ‘resting’ and growing cells of lactic acid bacteria we have found that only the fæcal streptococci (Str. fœcalis and Str. liquefaciens) produce considerable quantities of diacetyl, which is recognized to be responsible for part of the aroma of milk products. No other lactic acid bacterium studied in this way produced diacetyl.

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References

  1. Hammeri, Res. Bull. Ia. Agr. Exp. Sta., 63 (1920).

  2. Ritter, Landw. Jahrb. Schweiz., 218 (1934).

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Authors and Affiliations

  1. National Institute for Research in Dairying, University of Reading,

    J. G. DAVIS, H. J. ROGERS & C. C. THIEL

Authors
  1. J. G. DAVIS
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  2. H. J. ROGERS
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  3. C. C. THIEL
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DAVIS, J., ROGERS, H. & THIEL, C. Production of Diacetyl by Fæcal Streptococci. Nature 143, 558 (1939). https://doi.org/10.1038/143558b0

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