Detection of diacetyl (caramel odor) in presumptive identification of the "Streptococcus milleri" group.
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 9...
Guardado en:
| Publicado en: | J Clin Microbiol |
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| Autores principales: | , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1992
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC270577/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/1452678/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/jcm.30.11.3028-3029.1992 |
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