| Literature DB >> 1452678 |
Abstract
The caramel odor associated with the "Streptococcus milleri" group was shown to be attributable to the formation of the metabolite diacetyl. Levels of diacetyl in the 22- to 200-mg/liter range were produced by 68 strains of the "S. milleri" group; apart from one strain of Streptococcus mutans, all 92 other strains of streptococci belonging to 12 species produced < 13 mg of diacetyl per liter. Quantitation of diacetyl levels from cultures of streptococci is suggested as a rapid presumptive test for the "S. milleri" group.Entities:
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Year: 1992 PMID: 1452678 PMCID: PMC270577 DOI: 10.1128/jcm.30.11.3028-3029.1992
Source DB: PubMed Journal: J Clin Microbiol ISSN: 0095-1137 Impact factor: 5.948