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Real-time volatilomics reveals microbiota and pathogen fingerprints in the honey bee

Fido M, Moriano-Gutierrez S, Lan J, Pirat A, Zufferey L, Cappio Barazzone E, Zenobi R, Engel P, Slack E.   +8 more
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A colorimetric determination of blood acetoin.

The Journal of biological chemistry, 2010
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Biotechnological production of chiral acetoin

Trends in Biotechnology, 2022
Acetoin (AC) is an important platform bulk chemical with versatile applications. It exists in two stereoisomeric forms: (3R)-AC and (3S)-AC. Both stereoisomers could be potentially applied in the pharmaceutical industry, agriculture, and in optically active α-hydroxyketone derivative synthesis.
Wensi, Meng, Cuiqing, Ma, Ping, Xu, Chao, Gao   +3 more
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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
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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 ...
Zijun, Xiao, Ping, Xu
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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
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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
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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.
Qiuling Luo, Jing Wu, Minchen Wu
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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
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