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Journal of Dairy Science Vol. 51 No. 5 797-799
© 1968 by American Dairy Science Association ®
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Volatile Compounds Produced by Propionibacterium shermanii1

T. W. Keenan2 and D. D. Bills

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

ABSTRACT

Gas chromatographic investigation of milk cultures of three strains of Propionibacterium shermanii revealed the production of acetaldehyde, propionaldehyde, ethanol, and propanol by all strains. One strain produced dimethyl sulfide in quantities significant from the standpoint of flavor.

The ability of all strains to reduce added acetaldehyde or propionaldehyde to the corresponding primary alcohols was demonstrated. Acetone and butanone, however, were not reduced to the corresponding secondary alcohols.

FOOTNOTES

1 Partially supported by funds granted by the Nutrition Foundation, Inc.

2 Present address: Department of Animal Sciences, Purdue University, Lafayete, Indiana.






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Copyright © 1968 by the American Dairy Science Association ®.