Detection of diacetyl (caramel odor) in presumptive identification of the "Streptococcus milleri" group.
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.
Chew
T A
TA
Microbiology Laboratory, Dunedin Hospital, New Zealand.
Smith
J M
JM
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
D002241:Carbohydrates; D005505:Food Coloring Agents; D009930:Organic Chemicals; C569050:caramel coloring; D003931:Diacetyl