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...
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| Publicado no: | J Clin Microbiol |
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| Principais autores: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
1992
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| Assuntos: | |
| Acesso em linha: | 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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