title: Detection of diacetyl (caramel odor) in presumptive identification of the "Streptococcus milleri" group.
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.
authors.affiliation: Microbiology Laboratory, Dunedin Hospital, New Zealand.
authors.forename: T A
authors.initials: TA
authors.lastname: Chew
authors.forename: J M
authors.initials: JM
authors.lastname: Smith
mesh_terms: D002182:Candy; D002241:Carbohydrates; D003931:Diacetyl / Q000378:metabolism*; D005505:Food Coloring Agents; D006801:Humans; D009812:Odorants; D009930:Organic Chemicals; D013045:Species Specificity; D013290:Streptococcal Infections / Q000382:microbiology; D013291:Streptococcus / Q000145:classification* / Q000378:metabolism* / Q000472:pathogenicity
chemical_list: D002241:Carbohydrates; D005505:Food Coloring Agents; D009930:Organic Chemicals; C569050:caramel coloring; D003931:Diacetyl