Results 141 to 150 of about 6,598 (201)

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

High-yield production of (R)-acetoin in Saccharomyces cerevisiae by deleting genes for NAD(P)H-dependent ketone reductases producing meso-2,3-butanediol and 2,3-dimethylglycerate.

Metabolic Engineering, 2021
Acetoin is widely used in food and cosmetics industries as a taste and fragrance enhancer. To produce (R)-acetoin in Saccharomyces cerevisiae, acetoin biosynthetic genes encoding α-acetolactate synthase (AlsS) and α-acetolactate decarboxylase (AlsD) from
Sang-Jeong Bae, Sujin Kim, H. Park, Joonwon Kim, Hyun-jin Jin, Byung-gee Kim, J. Hahn   +6 more
semanticscholar   +1 more source

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

Efficient (S)-acetoin production in Saccharomyces cerevisiae by modulating α-acetolactate decarboxylase stereospecificity.

Bioresource Technology
Acetoin, a four-carbon α-hydroxyketone with a chiral center, exists as two stereoisomers-(R)- and (S)-acetoin-both of which hold potential pharmaceutical applications.
Seung-Woo Cha, Byeongseon Jang, Daeyeol Lee, Injae Cho, Wooyoung Park, Youngmin Lee, Hyesoo Shin, Minyoung Kim, Chang-Min Sung, Ji-Sook Hahn   +9 more
semanticscholar   +1 more source

A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin.

Food microbiology, 2020
Lactic acid bacteria (LAB) are commonly used in soymilk fermentation to improve health-related functionality, but their contribution to sensory qualities is less valued.
Yin Zheng, Yongtao Fei, Yue Yang, Zekun Jin, B. Yu, Li Li   +5 more
semanticscholar   +1 more source

Multilevel systemic engineering of Bacillus licheniformis for efficient production of acetoin from lignocellulosic hydrolysates.

International Journal of Biological Macromolecules
Bio-refining lignocellulosic resource offers a renewable and sustainable approach for producing biofuels and biochemicals. However, the conversion efficiency of lignocellulosic resource is still challenging due to the intrinsic inefficiency in co ...
Pan Zhu, Chen Zhang, Jiaying Chen, Xin Zeng   +3 more
semanticscholar   +1 more source

Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation.

Food Research International, 2020
Acetoin, giving a creamy yogurt aroma and buttery taste, exists in cereal vinegar as an important flavor substance and is mainly produced by the metabolism of Lactobacillus and Acetobacter during multispecies solid-state acetic acid fermentation. However,
Li-Juan Chai, Ting Qiu, Zhen-Ming Lu, Yong-Jian Deng, Xiao-Juan Zhang, Jin-Song Shi, Zheng-Hong Xu   +6 more
semanticscholar   +1 more source

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
openaire   +1 more source

Construction and characterization of a promoter library with varying strengths to enhance acetoin production from xylose in Serratia marcescens

Biotechnology and applied biochemistry
Serratia marcescens is utilized as a significant enterobacteria in the production of various high‐value secondary metabolites. Acetoin serves as a crucial foundational compound of development and finds application in a broad range of fields. Furthermore,
Jie Liu, Di Liu, Tingting Sun, Tai-Ping Fan, Yu-Jie Cai   +4 more
semanticscholar   +1 more source