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A colorimetric determination of blood acetoin.
The Journal of biological chemistry, 2010 openaire +1 more source
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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
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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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Enhanced acetoin production by Bacillus amyloliquefaciens through improved acetoin tolerance
Process Biochemistry, 2014Abstract 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.
Jing Wu, Qiuling Luo, Minchen Wu
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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
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Photodecomposition of acetoins
Journal of the Chemical Society, Perkin Transactions 1, 1975The 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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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 Lu, Zijun Xiao
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Biosynthesis of Acetoin by Leuconostoc citrovorum
Nature, 1961IT 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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Acetoin as a Metabolite of Ethanol
Acta Physiologica Scandinavica, 1963AbstractBlood 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.
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