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Biotechnological production of chiral acetoin
Trends in Biotechnology, 2022Acetoin (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 +3 more
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Acetoin Metabolism in Bacteria
Critical Reviews in Microbiology, 2007Acetoin 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
Chemoreceptors play a crucial role in assisting bacterial sensing and response to environmental stimuli. Genome analysis of Azorhizobium caulinodans ORS571 revealed the presence of 43 putative chemoreceptors, but their biological functions remain largely
Li Sun +7 more
semanticscholar +2 more sources
Production of acetoin from renewable resources under heterotrophic and mixotrophic conditions.
This study aimed to reveal whether Cupriavidus necator H16 is suited for the production of acetoin based on the carboxylic acids acetate, butyrate and propionate under heterotrophic and mixotrophic conditions.
Daniel Härrer +5 more
semanticscholar +3 more sources
Generation of Acetoin and Its Derivatives in Foods
Journal of Agricultural and Food Chemistry, 2014Acetoin 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 R Lu, Zijun Xiao
exaly +3 more sources
Improving acetoin production through construction of a genome-scale metabolic model
Comput. Biol. Medicine, 2023Acetoin was widely used in food, medicine, and other industries, because of its unique fragrance. Bacillus amyloliquefaciens was recognized as a safe strain and a promising acetoin producer in fermentation. However, due to the complexity of its metabolic
Jinyi Qian +7 more
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Metabolomics analysis reveals global acetoin stress response of Bacillus licheniformis
Metabolomics, 2019Xuetuan Wei, Shengqing Li, Shouwen Chen
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Advances in biological production of acetoin: a comprehensive overview
Critical Reviews in Biotechnology, 2021Acetoin, a high-value-added bio-based platform chemical, is widely used in foods, cosmetics, agriculture, and the chemical industry. It is an important precursor for the synthesis of: 2,3-butanediol, liquid hydrocarbon fuels and heterocyclic compounds ...
Zhenzhen Cui +3 more
semanticscholar +1 more source
Journal of Cellular Physiology, 2022
Some microbial volatile organic compounds (mVOCs) can act as antagonistic weapons against plant pathogens, but little information is available on the contribution of individual mVOC to biocontrol and how they interact with plant pathogens. In this study,
Jianfeng Du +20 more
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Some microbial volatile organic compounds (mVOCs) can act as antagonistic weapons against plant pathogens, but little information is available on the contribution of individual mVOC to biocontrol and how they interact with plant pathogens. In this study,
Jianfeng Du +20 more
semanticscholar +1 more source
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 +8 more
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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 +8 more
openaire +1 more source

