Metabolism of Volatile Compounds of Pediococcus cerevisiae and Their Occurrence in Cheddar Cheese

Quantities o acetMdehyde, ethanol, and diaeetyI produced in milk by single-strain cultures of Pediococcus cerevlsiae were determined. The cultures produced only small amounts of these compounds, even on extended incubation. Other volatile compounds were no* detected in milk cultures of these organisms. P. cerevisiae strains were capable of reducing acetaldehyde and propionaldehyde but not acetone or butanone to the corresponding alcohols.