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 21C. 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.
Published Version
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