Fifteen strains of Brochothrix thermosphacta , isolated from various meat sources, produced the same end‐products during aerobic growth in a tryptone‐based medium containing 0.2% (w/v) glucose. Growth of one strain at different glucose concentrations showed that 2‐methylpropanol and 2,3‐butanediol were also produced. Formation of the branched chain acids was favoured by low glucose concentrations, that of the alcohols and the diol by higher concentrations. The traces of the diol, but not those of the alcohols, produced during the early stages of growth at low, limiting concentrations of glucose, gradually disappeared following glucose depletion. These findings provide adequate explanations for the observed differences in end‐product formation during growth of Broc. thermosphacta on non‐processed and corned beef.
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Dainty et al. (1983) studied this question.