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A number of strains of lactic acid bacteria were isolated and identified from samples obtained from different stages of malt whisky distillery fermentations. Isolates were subjected to a range of biochemical and physiologi cal tests and results obtained were used to make tentative identifications. The types of lactic acid bacteria associ ated with a particular stage of the fermentation are discussed. Results obtained suggest that Leuconostoc was the most common bacterial contaminant and tends to die off at the later stages of the fermentation.The most likely sources of bacterial contamination in the distillery are discussed. Results have shown that yeast is a very important source of contamination on an industrial scale.

Intracellular and extracellular cyclic adenosine 3′, 5′-monophosphate (cyclic AMP) levels were measured during the growth of a streptomycin-producing strain of Streptomyces griseus. Increasing the inorganic phosphate concentration of the defined media resulted in a decreased streptomycin titre and alterations in the magnitude and timing of changes in cyclic AMP concentration. Addition of excess inorganic phosphate after 24 h of growth reduced steptomycin production but had no effect on the intracellular cyclic AMP concentration. The results do not suggest that the effect of inorganic phosphate on streptomycin biosynthesis is mediated by cyclic AMP.

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