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Journal of Clinical Microbiology
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Research Article

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

T A Chew, J M Smith
T A Chew
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J M Smith
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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.

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Detection of diacetyl (caramel odor) in presumptive identification of the "Streptococcus milleri" group.
T A Chew, J M Smith
Journal of Clinical Microbiology Nov 1992, 30 (11) 3028-3029; DOI:

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Detection of diacetyl (caramel odor) in presumptive identification of the "Streptococcus milleri" group.
T A Chew, J M Smith
Journal of Clinical Microbiology Nov 1992, 30 (11) 3028-3029; DOI:
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