HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Keenan, T. W. Articles by Lindsay, R. C. Search for Related Content PubMed Articles by Keenan, T. W. Articles by Lindsay, R. C.

Dehydrogenase Activity of Lactobacillus Species^{1, 2,}

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

ABSTRACT

The quantities of acetaldehyde and ethanol produced by single-strain cultures of Lactobacillus brevis, L. casei, L. lactis, and L. plantarum were determined by a gas-liquid chromatographic technique after incubation at both their optimum growth temperature and at 8 C. Significant differences in the production of these compounds were noted both between species and between strains within a species. Growth and production of these compounds were very slow at 8 C.

All organisms were capable of reducing added acetaldehyde and propionaldehyde to the corresponding alcohol. In addition, L. brevis strains reduced added butanone to 2-butanol. A strain of L. brevis produced n-propanol as a normal metabolite when grown in milk cultures.

¹ Technical Paper no. 2309, Oregon Agricultural Experiment Station.

² Partially supported by funds granted by the Nutrition Foundation, Inc., by PHS Research Grant EF-269, and by a National Aeronautics and Space Administration fellowship to the senior author.