Results 131 to 140 of about 8,308 (180)

Acetoin Metabolism in Bacteria

Critical Reviews in Microbiology, 2007
Acetoin is an important physiological metabolite excreted by many microorganisms. The excretion of acetoin, which can be diagnosed by the Voges Proskauer test and serves as a microbial classification marker, has its vital physiological meanings to these microbes mainly including avoiding acification, participating in the regulation of NAD/NADH ratio ...
Ping Xu, Zijun Xiao
exaly   +3 more sources

Mechanisms of Acetoin Toxicity and Adaptive Responses in an Acetoin-Producing Species, Lactococcus lactis

Applied and Environmental Microbiology, 2021
Acetoin, 3-hydroxyl,2-butanone, has diverse uses in chemical industry, agriculture, and dairy industries as a volatile compound that generates aromas. In bacteria, it can be produced in high amount by Lactococcus lactis when it grows under aerobic respiration.
Alexandra Gruss, Celine Henry, Karine Gloux   +2 more
exaly   +5 more sources

Enhanced acetoin production by Bacillus amyloliquefaciens through improved acetoin tolerance

Process Biochemistry, 2014
Abstract Acetoin production by Bacillus amyloliquefaciens was used as a model of product feedback to develop a strategy to enhance the production of acetoin. To enhance the resistance of B. amyloliquefaciens to acetoin, an acetoin-tolerant mutant E-11 was screened by using adaptive evolution with acetoin stress as the selection pressure.
Jing Wu, Qiuling Luo, Minchen Wu
exaly   +2 more sources

Acetoin Biosensor Based on Acetoin Reductase-Modified Field-Effect Sensor Applied for Acetoin Detection in Beer Samples

ECS Meeting Abstracts, 2020
Introduction In food industry, the use and dosing of flavoring substances is an important aspect during fabrication processes. Acetoin and diacetyl are flavoring agents which can be found in many food products, like yogurt, cheese, milk, wine and beer [1].
Melanie Jablonski, Felix Muenstermann, Denise Molinnus, Lukas Muschallik, Johannes Bongaerts, Torsten Wagner, Michael Keusgen, Petra Siegert, Michael J. Schoening   +8 more
openaire   +1 more source

Photodecomposition of acetoins

Journal of the Chemical Society, Perkin Transactions 1, 1975
The photodecomposition of α-substituted acetoins (la–e), both by direct irradiation and by α-diketone sensitization, has been studied. Direct irradiation at 313 nm gives acetyl derivatives (2a–e) in good yield. The reactions are not quenched by triplet quenchers.
Hong-Son Ryang, Hiroshi Sakurai
openaire   +1 more source

Generation of Acetoin and Its Derivatives in Foods

Journal of Agricultural and Food Chemistry, 2014
Acetoin is a common food flavor additive. This volatile compound widely exists in nature. Some microorganisms, higher plants, insects, and higher animals have the ability to synthesize acetoin using different enzymes and pathways under certain circumstances. As a very active molecule, acetoin acts as a precursor of dozens of compounds.
Jian Lu, Zijun Xiao
exaly   +3 more sources

Biosynthesis of Acetoin by Leuconostoc citrovorum

Nature, 1961
IT has been shown1 that in most bacterial cells acetoin is formed by the condensation of pyruvate and activated acetaldehyde. The findings of Beck-horn2, De Man3 and Mizuno and Jezeski4 leave no doubt that in the heterofermentative genus Leuconostoc the synthesis occurs via acetolactate.
M, BUSSE, O, KANDLER
openaire   +2 more sources

Acetoin as a Metabolite of Ethanol

Acta Physiologica Scandinavica, 1963
AbstractBlood acetoin concentrations in rabbits were followed after administration of ethanol to animals receiving disulfiram and to control animals. Disulfiram increased blood acetoin before and after the administration of alcohol. No increase was observed in animals receiving alcohol alone.
openaire   +2 more sources

Elektrofermentation von Acetoin

BIOspektrum, 2018
Electrode-assisted fermentation is a new strategy in anaerobic biotechnology. It can be used for reactions in which the average oxidation state of the end product is higher than the substrate. Here we show two applications of an electrode-assisted fermentation for the anoxic production of acetoin.
Beblawy, Sebastian, Bursać, Thea Viola, Gescher, Johannes   +2 more
openaire   +1 more source

GC–FID determination of tetramethylpyrazine and acetoin in vinegars and quantifying the dependence of tetramethylpyrazine on acetoin and ammonium

Food Chemistry, 2018
2,3,5,6-Tetramethylpyrazine (TMP) is an important health functional composition in vinegars, but there are controversial viewpoints about its formation mechanism and scarce relevant records on TMP content enhancement in vinegar products. In this study, a simple and accurate solvent extraction coupled with GC-FID method was developed for the ...
Zijun Xiao, Ling Zhao, Li Tian, Linhui Wang, Jing-yi Zhao   +4 more
openaire   +2 more sources