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.
Similar content being viewed by others
Article PDF
References
Hammeri, Res. Bull. Ia. Agr. Exp. Sta., 63 (1920).
Ritter, Landw. Jahrb. Schweiz., 218 (1934).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
DAVIS, J., ROGERS, H. & THIEL, C. Production of Diacetyl by Fæcal Streptococci. Nature 143, 558 (1939). https://doi.org/10.1038/143558b0
Issue Date:
DOI: https://doi.org/10.1038/143558b0
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.