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Metabolism of Volatile Compounds of Pediococcus cerevisiae and Their Occurrence in Cheddar Cheese^{1, 2,}

Food Sciences Institute, Purdue University, Lafayette, Indiana

ABSTRACT

Quantities of acetaldehyde, ethanol, and diacetyl produced in milk by single-strain cultures of Pediococcus cerevisiae were determined. The cultures produced only small amounts of these compounds, even on extended incubation. Other volatile compounds were not detected in milk cultures of these organisms. P. cerevisiae strains were capable of reducing acetaldehyde and propionaldehyde but not acetone or butanone to the corresponding alcohols.

Organisms were isolated from a series of Cheddar cheeses and identified as pediococci. These isolated organisms produced only small amounts of diacetyl.

¹ Journal Paper no. 3414, Purdue Agricultural Experiment Station.

² Partially supported by a grant from the Nutrition Foundation, Inc.