Results 91 to 100 of about 11,480 (214)

Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi)

Grasas y Aceites, 2014
Commercial Karinyagi (traditionally named karin) is made of cows’ milk cream and is produced by filling butter in cleaned sheep’s rumen. The effect of butter storage in sheep’s rumen on the production of diacetyl and acetoin was investigated.
R. Gokce, A. Akdogan, U. Divriklib, L. Elci   +3 more
doaj   +1 more source

Stimulation of Fermentation in Yeasts by Acetoin and Oxygen

Nature, 1966
IN Warburg experiments with ‘resting’ cells, most yeasts show a Pasteur effect, that is, fermentation of glucose is inhibited under aerobic conditions. This effect is generally regarded as an inhibition of fermentation by respiration, for example, as a result of a lack of inorganic phosphate (Pi) or adenosine diphosphate (ADP)1,2.
openaire   +4 more sources

Determination of 2,3-butanediol in high and low acetoin producers of Saccharomyces cerevisiae wine yeasts by automated multiple development (AMD)

, 1996
High performance thin layer chromatography with automated multiple development was used to determine 2,3-butanediol levels in wine produced by high and low acetoin-forming strains of Saccharomyces cerevisiae.
SUZZI G, MENZIANI E, ROMANO P, DOMIZIO P., BRANDOLINI, Vincenzo, Domizio, Paola, P. Romano, V. Brandolini, G. Suzzi, E. Menziani, P. Domizio   +10 more
core   +1 more source

Identification of the Mechanisms of Acetoin Production Change in Genetically Altered Vibrio cholerae Strains O1 Biovar El Tor

Проблемы особо опасных инфекций, 2019
Objective of the study was to determine the mechanisms of acetoin biosynthesis change in genetically altered El Tor V. cholerae strains in Voges-Proskauer test.Materials and methods. We used nine genetically altered V. cholerae O1 strains, biovar El Tor,
S. P. Zadnova, A. A. Kritsky, N. A. Plekhanov, N. P. Guseva, Yu. V. Lozovsky, N. I. Smirnova   +5 more
doaj   +1 more source

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

Whole-cell biocatalyst with NAD⁺ regeneration system for the production of acetoin.

, 2014
AR/BDH: acetoin reductase/2,3-butanediol dehydrogenase; NOX: NADH oxidase.
Xian Zhang (191440), Xiaojing Zhao (600854), Teng Bao (532118), Rongzhen Zhang (498654), Zhiming Rao (465690), Shangtian Yang (532119), Zhenghong Xu (412193), Taowei Yang (465689)   +7 more
core   +1 more source

Enantiomeric differentiation of three key volatile compounds in three different palm wines (Elaeis guineensis, Borassus flabellifer and Nypa fruticans)

CyTA - Journal of Food, 2018
The contents and enantiomeric distributions of three chiral compounds, linalool, phenylethanol and acetoin, were investigated in three different palm wines (i.e. Elaeis guineensis, Borassus flabellifer, and Nypa fruticans). While N.
Ola Lasekan
doaj   +1 more source

Metabolic Engineering of Bacillus methanolicus MGA3 for Production of Acetoin

, 2018
Being a pure, inexpensive, non-food chemical that can be sustainably produced, methanol has attracted great interest as a carbon feedstock for microbial production of commodity/specialty chemicals. In this thesis, methanol-based production of acetoin was
Chan, Dennis Tin Chat
core  

Determination of 2,3-butanediol in high and low acetoin producers of Saccharomyces cerevisiae wine yeast by automated multiple development (AMD)

, 1996
High performance thin layer chromatography with automated multiple development was used to determine 2,3-butanediol levels in wine produced by high and low acetoin-forming strains of Saccharomyces cerevisiae.
Romano, P., Domizio, P., Brandolini, V, Menziani, E, SUZZI, Giovanna   +4 more
core   +1 more source

Metabolism of acetoin in Clostridium acetobutylicum ATCC 824

, 1999
Acetoin is a product of fermentation by C. acetobutylicum, and a component of several natural and artificial flavors, including butter flavor. Acetolactate synthase (ALS) catalyzes the production of acetolactate from pyruvate.
Wardwell, Stephanie Anne
core