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In work on Cheddar cheese flavour, methanethiol-producing coryneform bacteria were isolated from milk and cheese and their characteristics have been described (Sharpe, Law & Phillips, 1976). As the optimum temperature for growth of these strains was 30 to 37"C, and they tolerated 15 % NaCl, these authors suggested that the strains might originate from the skin. Investigations of coryneform bacteria from human skin have shown that organisms with a similar cell-wall pattern are common members of the diphtheroid skin flora (Pitcher, 1976). Preliminary work showed that many of these organisms produced methanethiol from L-methionine. This paper describes characteristics of some of the methanethiol-producing dairy and skin strains of coryneform bacteria having meso-diaminopimelic acid as their cell-wall diamino acid. Strains of Brevibacterium linens were included, as many characteristics of these organisms (Yamada & Komagata, 1970, 1972a, b) were similar to those of our strains.

Methanethiol Production by Coryneform Bacteria: Strains from Dairy and Human Skin Sources and Brevibacterium linens