Pure cultures of various streptococci produced relatively large amounts of diacetyl and acetylmethylcarbinol in milk containing added citric acid. These included S. citrovorus or S. paracitrovorus, S. diacetilactis, S. citrophilus and an unidentified organism H28. S. aromaticus, which does not ferment citric acid, produced diacetyl and small amounts of acetylmethylcarbinol in milk. With each of the species the ratios of diacetyl to acetylmethylcarbinol varied in the different trials; frequently, the diacetyl was much higher in proportion to the acetylmethylcarbinol than with butter cultures.
The diacetyl contents of cream plus culture immediately after mixing were both higher and lower than the theoretical amounts calculated from the diacetyl contents of the cream and culture; the carbinol contents were about the same as the theoretical values in most trials, but were higher in some instances.
Hoecker, W. H. and Hammer, B. W.
"Flavor development in salted butter by pure cultures of bacteria preliminary results,"
Research Bulletin (Iowa Agriculture and Home Economics Experiment Station): Vol. 25
, Article 1.
Available at: https://lib.dr.iastate.edu/researchbulletin/vol25/iss290/1