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Acetaldehyde Production by Single-Strain Lactic Streptococci^{1, 2,}

Department of Food Science and Technology, Oregon State University, Corvallis

ABSTRACT

The production of acetaldehyde by single-strain cultures of Streptococcus lactis, Streptococcus cremoris, and Streptococcus diacetilactis was found to parallel the increase in microbial population. S. lactis and S. cremoris were found to remove some of the acetaldehyde formed on continued incubation at 21 C. S. diacetilactis did not remove any of the acetaldehyde produced. The ratio of diacetyl to acetaldehyde in both strains of S. diacetilactis studied was found to be unfavorable for a good culture flavor at all times up to 22–24 hr incubation. All of the cultures studied produced a distinct green flavor when grown in a milk medium. All strains of the microorganisms studied were shown to produce ethanol.

¹ Technical Paper no. 2023, Oregon Agricultural Experiment Station.

² Partially supported by funds granted by the American Dairy Association.

³ On leave from the Department of Animal Industries, University of Connecticut, Storrs.

⁴ Present address-International Flavors & Fragrances, Inc., 521 West 57th Street, New York, New York.