Detection of diacetyl (caramel odor) in presumptive identification of the "Streptococcus milleri" group

Author:

Chew T A1,Smith J M1

Affiliation:

1. Microbiology Laboratory, Dunedin Hospital, New Zealand.

Abstract

The caramel odor associated with the "Streptococcus milleri" group was shown to be attributable to the formation of the metabolite diacetyl. Levels of diacetyl in the 22- to 200-mg/liter range were produced by 68 strains of the "S. milleri" group; apart from one strain of Streptococcus mutans, all 92 other strains of streptococci belonging to 12 species produced < 13 mg of diacetyl per liter. Quantitation of diacetyl levels from cultures of streptococci is suggested as a rapid presumptive test for the "S. milleri" group.

Publisher

American Society for Microbiology

Subject

Microbiology (medical)

Reference6 articles.

1. Anonymous. 1985. Streptococcus millen: pathogen in various guises. Lancet ii:1403-1404.

2. Streptococcus milleni;Coykendall A. L.;Int. J. Syst. Bacteriol.,1987

3. Streptococcus anginosus (Streptococcus millen): whose nose knows;Roberts L.;Aust. Micro,1991

4. Streptococcus anginosus ("Streptococcus milleni;Ruoff K. L.;Clin. Microbiol. Rev.,1988

5. Emended descriptions and recognition of Streptococcus constellatus, Streptococcus intermedius, and Streptococcus anginosus as distinct species;Whiley R. A.;Int. J. Syst. Bacteriol.,1991

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