Results 71 to 80 of about 8,530 (183)

Studies on Acetoin Fermentation

Journal of the agricultural chemical society of Japan, 1953
l-Arabinose is the best carbon source in order to increase the yield of acetoin (acetylmethylcarbinol) by using B. natto, and d-glucose is the next. The highest yield of acetoin in this experiment was 562mg per 100cc of the medium, or 11.04% of consumed l-arabinose. On the other hand, the best nitrogen source is casein and the next is peptone. It seems
openaire   +2 more sources

Formation of α-hydroxycarbonyl and α-dicarbonyl compounds during degradation of monosaccharides

Czech Journal of Food Sciences, 2007
The formation of α-hydroxycarbonyl and α-dicarbonyl compounds from monosaccharides (glucose, fructose, arabinose, glyceraldehyde, and 1,3-dihydroxyacetone) was studied in three different model systems comprising an aqueous and alkaline solution of ...
Ondřej Novotný, Karel Cejpek, Jan Velíšek   +2 more
doaj   +1 more source

Cofactor engineering through heterologous expression of an NADH oxidase and its impact on metabolic flux redistribution in Klebsiella pneumoniae

Biotechnology for Biofuels, 2013
Background Acetoin is an important bio-based platform chemical. However, it is usually existed as a minor byproduct of 2,3-butanediol fermentation in bacteria.
Ji Xiao-Jun, Xia Zhi-Fang, Fu Ning-Hua, Nie Zhi-Kui, Shen Meng-Qiu, Tian Qian-Qian, Huang He   +6 more
doaj   +1 more source

Acetaldehyde Disappearance and Acetoin Formation in vitro

Experimental Biology and Medicine, 1949
SummaryIn agreement with previous in vivo studies, liver homogenate metabolized acetaldehyde more rapidly than other tissues and without the formation of much acetoin. Methylene blue stimulated the aerobic metabolism of acetaldehyde in rat liver but not dog liver.Skeletal muscle formed more acetoin from acetaldehyde than did brain or kidney.
openaire   +2 more sources

L-Ascorbic Acid Restricts Vibrio cholerae Survival in Various Growth Conditions

Microorganisms
Cholera, a deadly diarrheal disease, continues to ravage various parts of the world. It is caused by Vibrio cholerae, an important member of the gamma-proteobacteria.
Himanshu Sen, Manpreet Kaur, Saumya Ray Chaudhuri   +2 more
doaj   +1 more source

Metabolite-Pool Networks and Biological-Non-Enzymatic Synergy in Volatile Flavor Formation by Lactic Acid Bacteria in Fermented Foods: A Review. [PDF]

Foods
Tong H, Li J, Jing Y, Tian B, Luo D.
europepmc   +1 more source

Isolation and characterization of acetoin-producing <i>Bacillus</i> species from <i>Salicornia europaea</i> rhizosphere with evaluation of their saline-alkaline adaptation. [PDF]

AIMS Microbiol
Li Y, Cui H, Wang E, Cao T, Meng Y, Du M, Li T, Gao N.   +7 more
europepmc   +1 more source

Metabolic engineering of <i>Lacticaseibacillus paracasei</i> alleviates post-acidification and reshapes metabolite profiles in probiotic yogurt. [PDF]

Food Chem X
Li B, Ye L, Dai R, Wang X, Chen Y.
europepmc   +1 more source

Engineering <i>Pseudomonas putida</i> for the Production of 2,3-Butanediol Isomers and Acetoin. [PDF]

ACS Synth Biol
Cano I, de la Torre I, Acedos MG, Barriuso J, Garcia JL.   +4 more
europepmc   +1 more source

OBSERVATIONS ON THE METABOLISM OF ACETOIN

Journal of Biological Chemistry, 1943
W.W. Westerfeld, Robert L. Berg
openaire   +1 more source