During the fall of 1892 my attention was called to a rot of cabbage which was doing serious damage. An isolation of the germs responsible for the disease was undertaken, since none of the higher fungi seemed to be present. Among the germs present was one that had a very striking and peculiar odor when grown in bouillon. It was not unlike that peculiar to Limburger cheese. It resembled old and well-cured cheese. The same germ grown in agar had a pleasant, aromatic and nut-like odor, wholly different than the odor i* bouillon. I suggested to Mr. Wallace, who was then working in the laboratory, to try an experiment in making cheese using this germ. During the winter and spring several more were made by Mr. McKay and Mr. Fairfield. In some of these experiments the milk was not previously heated, so that of course the lactic acid germs were allowed to develop along with the Bacillus aromaticus. In another case the milk was heated sufficiently to destroy most of the lactic acid germs, shown by the fact that lactic acid developed very slowly.
Pammel, L. H.
"An aromatic bacillus of cheese,"
Bulletin: Vol. 2
, Article 7.
Available at: https://lib.dr.iastate.edu/bulletin/vol2/iss21/7