1887

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY logo

Volume 24, Issue 3

, a New Species Producing a Malty Aroma 1 Free

Abstract

The characterization of several isolates of a new lactic acid bacterium which produces a malty aroma is presented. Strains MX5R, MX5S, 674S, and 628S were asporogenous, catalase-negative, gram-positive, aciduric rods of varying length which did not reduce nitrate. The above strains also formed L(+)-lactic acid, produced 0.3 to 0.4% acidity in sterile milk, and grew at 7, 15, 25, and 32 C but not at 45 C. In addition, all strains produced limited amounts of CO from gluconate, did not produce C0 from glucose, required riboflavin and folic acid but not thiamine for growth, and demonstrated fructose-1,6-diphosphate aldolase (EC 4.1.2.13) activity. The guanine plus cytosine contents of deoxyribonucleic acid (DNA) extracted from representative strains MX5R and MX5S were 36.0 and 36.1 mol%, respectively. All isolates produced an extracellular nuclease which hydrolyzed ribonucleic acid as well as DNA. Like subsp. , all strains produced 2-methyipropanal, 2-methylpropanol, 3-methylbutanal, and 3-methylbutanol in skim milk and Trypticase soy broth. The characteristic malty aroma is most likely due to the production of the above aldehydes. On the basis of the data presented, the malty strains were placed in a new species, , in the subgenus Strain MX5 (ATCO 27865) was designated the type strain of .

  • Published Online:
© American Society for Microbiology, 1974
Loading

Article metrics loading...

/content/journal/ijsem/10.1099/00207713-24-3-346
1974-07-01
2023-09-21
Loading full text...

Full text loading...

/deliver/fulltext/ijsem/24/3/ijs-24-3-346.html?itemId=/content/journal/ijsem/10.1099/00207713-24-3-346&mimeType=html&fmt=ahah

References

  1. Baumann J. 1934 Cited in Ventanem A.I., Nikkla O.E. 1947; “Malty flavor” in starter and butter. J. Dairy Res 15:89 (1947)
     [Google Scholar]
  2. Daly C., Sandine W.E., Elliker P.R. 1972; Interactions of food starter cultures and food- borne pathogens:Streptococcus diace tilactis versus food pathogens. J. Milk Food Technol 35:349–357
     [Google Scholar]
  3. DeMan J. C., Rogosa M., Sharpe M.E. 1960; A medium for the cultivation of lactobacilli. J. Appl. Bacteriol 23:130–135
     [Google Scholar]
  4. Difco Laboratories 1953; Difco manual of dehydrated culture media and reagents for microbiological and clinical laboratory procedures. , 9th ed. Difco Laboratories, Detroit, Mich
     [Google Scholar]
  5. Feagan J. 1958; Isolation of a malt flavor producing strain of Streptococcus faecalis.. Aust.J.Dairy Technol 13:79
     [Google Scholar]
  6. Gasser F., Mandel M. 1968; Deoxyribonucleic acid base composition of the genus Lactobacillus.. J. Bacteriol 96:580–588
     [Google Scholar]
  7. Gordon D. F., Morgan M.E., Tucker J.S. 1963; Differentiation of Streptoccus lactis var. maltigenes from other lactic streptococci. Appl.Microbiol 11:171–177
     [Google Scholar]
  8. Hammer B. W., Cordes W.A. 1921; Burnt or caramel flavor of dairy products. Iowa Agr. Exp. Sta. Res. Bull 68:146
     [Google Scholar]
  9. Hansen P. A. (secretary) 1968; Type strains of Lactobacillus species. (A report by the taxonomic subcommittee on lactobacilli and closely related organisms of the International Committee on Nomenclature of Bacteria of the International Association of Microbiological Societies). American Type Culture Collection, Rockville, Md
     [Google Scholar]
  10. Jeffries C. D., Holtman D.F., Guse D. G. 1957; Rapid method for determining the activity of microorganisms on nucleic acids. J. Bacteriol 73:590–591
     [Google Scholar]
  11. Keddie R. M. 1959; The properties and classification of lactobacilliisolated from grass and silage. J.Appl. Bacteriol 22:402–416
     [Google Scholar]
  12. Knittel M. D., Black C.H., Sandine W. E., Fraser D.K. 1968; Use of normal probability paper in determining thermal melting values of deoxyribonucleic acid. Can. J. Microbiol 14:239–245
     [Google Scholar]
  13. Leesmont H. 1962; Bacteria in starters producing a malty flavor. 16th International Dairy Congress, Section III,; 2209–216 Copenhagen, Denmark:
     [Google Scholar]
  14. MacLeod H. P., Morgan M.E. 1956; Leucine metabolism of Streptococcus lactis var. maltigenes. II. Transaminase and decarboxylase activity of acetone powders.. J. Dairy Sci 39:1125–1133
     [Google Scholar]
  15. Macleod H.P., Morgan M.E. 1958; Differences in the ability of lactic streptococcito form aldehydes from certain amino acids. J. Dairy Sci 41:908–913
     [Google Scholar]
  16. Marmur J. 1961; A procedure for the isolation of deoxyribonucleicacid from microorganisms. J. Mol. Biol 3:208–218
     [Google Scholar]
  17. Marmur J., Doty P. 1962; Determination of the base composition of deoxyribonucleic acid from its thermal denaturation temperature. J. Mol. Biol 5:109–118
     [Google Scholar]
  18. Mattsson S. 1965; The determination of the configuration of lactic acid in bacterial cultures. Milk Dairy Res 71:5–15
     [Google Scholar]
  19. McDonnell M. E. 1899 Cited in Hammer B.W., Cordes W. A. 1921; Burnt or caramel flavor of dairy products. Iowa Agr. Exp. Sta. Res. Bull 68:146
     [Google Scholar]
  20. Miller A., Morgan M. E. III 1968; Genetic homology and attempted transformation among certain lactic streptococci. J. Dairy Sci 51:1–7
     [Google Scholar]
  21. Miller A., Sandine W. E., Elliker P. R. III 1971; Extracellular nuclease in the genus Lactobacillus.. J. Bacteriol 108:604–606
     [Google Scholar]
  22. Miller A., Sandine W. E., Elliker P. R. III 1971; Deoxyribonucleic acid base composition of lactobacilli determined by thermal denaturation. J. Bacteriol 102:278–280
     [Google Scholar]
  23. Morgan M. E., Day E. A. 1965; Simple on-column trapping procedure for gas chromatographic analysis of flavor volatiles. J. Dairy Sci 48:1382–1384
     [Google Scholar]
  24. Morgan M. E., Lindsay R. C., Libbey L.M., Pereira R. L. 1966; Identity of additional aroma constituents in milkcultures of Streptococcus lactis var. maltigenes. J. Dairy Sci 49:15–18
     [Google Scholar]
  25. Naylor J., Sharpe M. E. 1958; Lactobacilli in Cheddar cheese. I. The use of selective media for isolation and of serological typing for identification. J. Dairy Res 25:92–103
     [Google Scholar]
  26. Naylor J., Sharpe M. E. 1958; Lactobacilli in cheddar cheese. II. Duplicate cheese. J. Dairy Res 25:421–430
     [Google Scholar]
  27. Naylor J., Sharpe M. E. 1958; Lactobacilli in cheddar cheese. III. The source of lactobacilli in cheese. J. Dairy Res 25:431–438
     [Google Scholar]
  28. Orla-Jensen S. 1919; The lactic acid bacteria. Andr. Fred. Host and Son, Copenhagen
     [Google Scholar]
  29. Overby A. J. 1957; Maltsmag i syrevaekkere og smor. Maelkeritidende 70:675–679
     [Google Scholar]
  30. Perry K. D., Sharpe M.E. 1960; Lactobacilli in rawmilk and in cheddar cheese. J. Dairy Res 27:267–275
     [Google Scholar]
  31. Rogosa M. 1970; Characters used in the classification of lactobacilli. Int. J. Syst. Bacteriol 20:519–533
     [Google Scholar]
  32. Rogosa M., Sharpe M.E. 1959; An approach to the classification of lactobacilli. J. Appl. Bacteriol 22:329–340
     [Google Scholar]
  33. Rogosa M., Wiseman R. F., Mitchell J.A., Disraely M.N., Beaman A. J. 1953; Species differentiation of oral lactobacilli fromman including descriptions ofLactobacillus salivarius nov spec, and Lactobacillus cellobiosus nov. spec. J. Bacteriol 65:681–699
     [Google Scholar]
  34. Sadler W. 1911; A note on an organism producing a burnt milk taste. Zentralbl. Bakteriol. Abt 2 29:1
     [Google Scholar]
  35. Sadler W. 1926; The production of a “caramel” odor and flavor in dairy products by Streptococcus lactis (Lister). Proc. Trans. Roy. Soc. Canada Ser3 20:395
     [Google Scholar]
  36. Sheldon R. M., Lindsay, R. C., Libbey L.M., Morgan M.E. 1971; Chemical nature of malty flavor and aroma produced by Streptococcus lactis var. maltigenes. Appl. Microbiol 22:263–266
     [Google Scholar]
  37. Society of American Bacteriologists 1957; Manual of microbiological methods. McGraw-Hill Book Co; New York:
     [Google Scholar]
  38. Tracy P. H., Ramsey R.J. 1931; Malt flavor in raw milk produced by micrococcus. J. Dairy Sci 14:457–462
     [Google Scholar]
  39. Tucker J. S., Morgan M.E. 1967; Decarboxylation of alpha-keto acids by Streptococcus lactis var.maltigenes. Appl. Microbiol 15:694–700
     [Google Scholar]
http://instance.metastore.ingenta.com/content/journal/ijsem/10.1099/00207713-24-3-346
Loading
Lactobacillus maltaromicus, a New Species Producing a Malty Aroma1
Int J Syst Evol Microbiol 24, 346 (1974); https://doi.org/10.1099/00207713-24-3-346
/content/journal/ijsem/10.1099/00207713-24-3-346
/content/journal/ijsem/10.1099/00207713-24-3-346
Loading

Data & Media loading...

Most cited this month Most Cited RSS feed

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error