Effect of Various Bacteria on Diacetyl Content and Flavor of Butter

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Abstract
Preliminary investigation indicated that a modification of the Pien, Baisse, Martin method for diacetyl detn. is accurate, sensitive and rapid and it was thus employed throughout the studies. A large number of bacterial cultures, including widely differing genera, proved capable of destroying diacetyl added to sterile skim milk. Streptococcus lactis had no effect on diacetyl in skim milk and butter. Several Pseudomonas spp. isolated from butter and creamery water supplies actively destroyed diacetyl in exptl. butters. Commercial butters known to consistently carry large numbers of bacteria of this type showed a pronounced loss of diacetyl during keeping-quality tests. Prelim. trials on exptl. butters indicated that Ps. putrefaciens reduced diacetyl to acetylmethylcarbinol and 2,3-butylene glycol. Results indicated that the factor responsible for inhibition of Pseudomonas spp. by butter starters in butter is Str. lactis or related bacteria. The specific factor is presumably acid produced by the inhibiting bacteria.

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