acetoin, 513-86-0

Articles:

PubMed:	Reduction of the Off-Flavor Volatile Generated by the Yogurt Starter Culture Including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in Soymilk.
PubMed:	Engineering Bacillus subtilis for acetoin production from glucose and xylose mixtures.
PubMed:	An efficient method using Gluconacetobacter europaeus to reduce an unfavorable flavor compound, acetoin, in rice vinegar production.
PubMed:	New insights into Lactococcus lactis diacetyl- and acetoin-producing strains isolated from diverse origins.
PubMed:	Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.
PubMed:	Volatile flavor compounds in yogurt: a review.
PubMed:	Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses.
PubMed:	Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
PubMed:	Diacetyl and acetoin production from whey permeate using engineered Lactobacillus casei.
PubMed:	[Determination of major flavor components in chinese spirits using a special domestic gas chromatograph with DNP packed column].
PubMed:	Proteolysis, volatile compounds, and sensory evaluation in Hisp�nico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles.
PubMed:	Organic acids and volatile flavor components evolved during refrigerated storage of kefir.
PubMed:	Volatile flavor components of rice cakes.
PubMed:	Comparative Assessment of Factors Involved in Acetoin Synthesis by Bacillus subtilis 168.
PubMed:	An efficient method using Gluconacetobacter europaeus to reduce an unfavorable flavor compound, acetoin, in rice vinegar production.
PubMed:	New insights into Lactococcus lactis diacetyl- and acetoin-producing strains isolated from diverse origins.
PubMed:	Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.
PubMed:	Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation.
PubMed:	Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
PubMed:	Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
PubMed:	Flying the fly: long-range flight behavior of Drosophila melanogaster to attractive odors.
PubMed:	Diacetyl and acetoin production from whey permeate using engineered Lactobacillus casei.
PubMed:	Engineering of 2,3-butanediol dehydrogenase to reduce acetoin formation by glycerol-overproducing, low-alcohol Saccharomyces cerevisiae.
PubMed:	Modeling and experimental studies on intermittent starch feeding and citrate addition in simultaneous saccharification and fermentation of starch to flavor compounds.
PubMed:	[Determination of major flavor components in chinese spirits using a special domestic gas chromatograph with DNP packed column].
PubMed:	Genetic organization and expression of citrate permease in lactic acid bacteria.
PubMed:	Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles.
PubMed:	Citrate metabolism by Enterococcus faecalis FAIR-E 229.
PubMed:	Volatile flavor components of rice cakes.
PubMed:	Characterization of volatile compounds from the reaction of 3-hydroxy-2-butanone and ammonium sulfide model system.
PubMed:	Genetic manipulation of the pathway for diacetyl metabolism in Lactococcus lactis.
PubMed:	Diacetyl formation by lactic bacteria.
PubMed:	Characterization of Plasmid Deoxyribonucleic Acid in Streptococcus lactis subsp. diacetylactis: Evidence for Plasmid-Linked Citrate Utilization.
PubMed:	[The quantitative composition of natural and technologically changed aromas of plants. IV. Enzymic and thermal reaction products formed during the processing of tomatoes (author's transl)].
PubMed:	Optimisation of ultrasound-assisted reverse micelles dispersive liquid-liquid micro-extraction by Box-Behnken design for determination of acetoin in butter followed by high performance liquid chromatography.
PubMed:	2,3-Butanediol production from cellobiose by engineered Saccharomyces cerevisiae.
PubMed:	Drosophila adult and larval pheromones modulate larval food choice.
PubMed:	Enhancement of acetoin production in Candida glabrata by in silico-aided metabolic engineering.
PubMed:	Characterizing and authenticating Montilla-Moriles PDO vinegars using near infrared reflectance spectroscopy (NIRS) technology.
PubMed:	Reduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk.
PubMed:	Oxidation of metabolites highlights the microbial interactions and role of Acetobacter pasteurianus during cocoa bean fermentation.
PubMed:	Engineering of carboligase activity reaction in Candida glabrata for acetoin production.
PubMed:	Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk.
PubMed:	Optimization of fermentation medium for acetoin production by Bacillus subtilis SF4-3 using statistical methods.
PubMed:	2,3-butanediol production from starch by engineered Klebsiella pneumoniae G31-A.
PubMed:	NAD-dependent lactate dehydrogenase catalyses the first step in respiratory utilization of lactate by Lactococcus lactis.
PubMed:	A comparative analysis of the influence of human salivary enzymes on odorant concentration in three palm wines.
PubMed:	Indigenous yeast population from Georgian aged wines produced by traditional "Kakhetian" method.
PubMed:	Popcorn flavoring effects on reactivity of rat airways in vivo and in vitro.
PubMed:	Moderate expression of the transcriptional regulator ALsR enhances acetoin production by Bacillus subtilis.
PubMed:	Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC-MS.
PubMed:	Isolation of acetoin-producing Bacillus strains from Japanese traditional food-natto.
PubMed:	A four-component synthetic attractant for Drosophila suzukii (Diptera: Drosophilidae) isolated from fermented bait headspace.
PubMed:	Pectinatus sottacetonis sp. nov., isolated from a commercial pickle spoilage tank.
PubMed:	Sweet wine production by two osmotolerant Saccharomyces cerevisiae strains.
PubMed:	Improved sample preparation and rapid UHPLC analysis of SO2 binding carbonyls in wine by derivatisation to 2,4-dinitrophenylhydrazine.
PubMed:	How does Listeria monocytogenes combat acid conditions?
PubMed:	Monitoring the effect of high pressure and transglutaminase treatment of milk on the evolution of flavour compounds during lactic acid fermentation using PTR-ToF-MS.
PubMed:	Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses.
PubMed:	Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: fermentative performance and influence on the wine characteristics.
PubMed:	Precursor supply strategy for tetramethylpyrazine production by bacillus subtilis on solid-state fermentation of wheat bran.
PubMed:	New insights into Lactococcus lactis diacetyl- and acetoin-producing strains isolated from diverse origins.
PubMed:	Investigation of spoilage in saveloy samples inoculated with four potential spoilage bacteria.
PubMed:	Impact of perceptive interactions on red wine fruity aroma.
PubMed:	Significance of heme-based respiration in meat spoilage caused by Leuconostoc gasicomitatum.
PubMed:	Streptococcus danieliae sp. nov., a novel bacterium isolated from the caecum of a mouse.
PubMed:	Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes.
PubMed:	A 2,3-butanediol dehydrogenase from Paenibacillus polymyxa ZJ-9 for mainly producing R,R-2,3-butanediol: purification, characterization and cloning.
PubMed:	Malolactic fermentation and secondary metabolite production by Oenoccocus oeni strains in low pH wines.
PubMed:	Simultaneous production of isopropanol, butanol, ethanol and 2,3-butanediol by Clostridium acetobutylicum ATCC 824 engineered strains.
PubMed:	Removal of pathogenic factors from 2,3-butanediol-producing Klebsiella species by inactivating virulence-related wabG gene.
PubMed:	Metabolic engineering of Bacillus subtilis for enhanced production of acetoin.
PubMed:	Cloning, expression and characterization of meso-2,3-butanediol dehydrogenase from Klebsiella pneumoniae.
PubMed:	Aroma chemical composition of red wines from different price categories and its relationship to quality.
PubMed:	Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis.
PubMed:	Transfer and subsequent growth and metabolism of Lactobacillus plantarum in orange juice medium during storage at 4 and 30°C.
PubMed:	Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels.
PubMed:	Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.
PubMed:	Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation.
PubMed:	Identification of chemical markers for the sensory shelf-life of saveloy.
PubMed:	Monitoring of microbial metabolites and bacterial diversity in beef stored under different packaging conditions.
PubMed:	Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat.
PubMed:	The transcriptional response of Listeria monocytogenes during adaptation to growth on lactate and diacetate includes synergistic changes that increase fermentative acetoin production.
PubMed:	Mechanism of citrate metabolism by an oxaloacetate decarboxylase-deficient mutant of Lactococcus lactis IL1403.
PubMed:	Enterococcus populations in artisanal Manchego cheese: biodiversity, technological and safety aspects.
PubMed:	Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria.
PubMed:	Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process.
PubMed:	Integrated regulation of acetoin fermentation by quorum sensing and pH in Serratia plymuthica RVH1.
PubMed:	Transcriptome, proteome, and metabolite analyses of a lactate dehydrogenase-negative mutant of Enterococcus faecalis V583.
PubMed:	Identification and measurement of diacetyl substitutes in dry bakery mix production.
PubMed:	Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice.
PubMed:	Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses.
PubMed:	Exploitation of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) flours: chemical characterization and their use for sourdough fermentation.
PubMed:	Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
PubMed:	Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
PubMed:	Effect of pH, aeration and feeding non-sterilized agave juice in a continuous agave juice fermentation.
PubMed:	Production of tetramethylpyrazine by batch culture of Bacillus subtilis with optimal pH control strategy.
PubMed:	Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies.
PubMed:	Construction and characterization of three lactate dehydrogenase-negative Enterococcus faecalis V583 mutants.
PubMed:	Engineering of 2,3-butanediol dehydrogenase to reduce acetoin formation by glycerol-overproducing, low-alcohol Saccharomyces cerevisiae.
PubMed:	Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides.
PubMed:	Analysis of volatile compounds produced by 2 strains of Lactococcus lactis isolated from leben (Tunisian fermented milk) using solid-phase microextraction-gas chromatography.
PubMed:	A cross-sectional study of lung function and respiratory symptoms among chemical workers producing diacetyl for food flavourings.
PubMed:	Asthma arising in flavoring-exposed food production workers.
PubMed:	Emissions from cooking microwave popcorn.
PubMed:	Methylglyoxal and other carbohydrate metabolites induce lanthanum-sensitive Ca2+ transients and inhibit growth in E. coli.
PubMed:	Mutation of the oxaloacetate decarboxylase gene of Lactococcus lactis subsp. lactis impairs the growth during citrate metabolism.
PubMed:	Formation of diacetyl and acetoin by Lactococcus lactis via aspartate catabolism.
PubMed:	Citrate metabolism by Enterococcus faecium and Enterococcus durans isolated from goat's and ewe's milk: influence of glucose and lactose.
PubMed:	Bronchiolitis obliterans syndrome in chemical workers producing diacetyl for food flavorings.
PubMed:	Structure-reactivity relationships of flavan-3-ols on product generation in aqueous glucose/glycine model systems.
PubMed:	Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS.
PubMed:	Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approach.
PubMed:	Characterisation of lactic acid bacteria isolated from fermented milk "laban".
PubMed:	[Determination of major flavor components in chinese spirits using a special domestic gas chromatograph with DNP packed column].
PubMed:	Method for the simultaneous assay of diacetyl and acetoin in the presence of alpha-acetolactate: application in determining the kinetic parameters for the decomposition of alpha-acetolactate.
PubMed:	The effect of raw milk microbial flora on the sensory characteristics of Salers-type cheeses.
PubMed:	Characterization of respiratory exposures at a microwave popcorn plant with cases of bronchiolitis obliterans.
PubMed:	Gas chromatographic quantification of major volatile compounds and polyols in wine by direct injection.
PubMed:	The 'buttery' attribute of wine--diacetyl--desirability, spoilage and beyond.
PubMed:	Genetic organization and expression of citrate permease in lactic acid bacteria.
PubMed:	Purification of antilisterial bacteriocins.
PubMed:	Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley.
PubMed:	Method development for the determination of diacetyl and acetoin at a microwave popcorn plant.
PubMed:	Gluconic acid consumption in wines by Schizosaccharomyces pombe and its effect on the concentrations of major volatile compounds and polyols.
PubMed:	Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures.
PubMed:	Diacetyl of lactic acid bacteria from milk and fermented foods in Thailand.
PubMed:	Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles.
PubMed:	Growth and metabolism of selected strains of probiotic bacteria in milk.
PubMed:	The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance.
PubMed:	IS981-mediated adaptive evolution recovers lactate production by ldhB transcription activation in a lactate dehydrogenase-deficient strain of Lactococcus lactis.
PubMed:	Growth and energy generation by Enterococcus faecium FAIR-E 198 during citrate metabolism.
PubMed:	Evolution of volatile byproducts during wine fermentations using immobilized cells on grape skins.
PubMed:	Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food.
PubMed:	Volatile chemicals identified in extracts from newly hybrid citrus, dekopon (Shiranuhi mandarin Suppl. J.).
PubMed:	Chemical and biochemical transformations during the industrial process of sherry vinegar aging.
PubMed:	Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese.
PubMed:	Growth and aroma production by Staphylococcus xylosus, S. carnosus and S. equorum--a comparative study in model systems.
PubMed:	Metabolic engineering of lactic acid bacteria, the combined approach: kinetic modelling, metabolic control and experimental analysis.
PubMed:	Citrate metabolism by Enterococcus faecalis FAIR-E 229.
PubMed:	Solvent desorption dynamic headspace sampling of fermented dairy product volatiles.
PubMed:	Influence of aeration on the physiological activity of flor yeasts.
PubMed:	Determination of organic acids, sugars, diacetyl, and acetoin in cheese by high-performance liquid chromatography.
PubMed:	Metabolic behavior of Lactococcus lactis MG1363 in microaerobic continuous cultivation at a low dilution rate.
PubMed:	Ecophysiological attributes of a Lactobacillus sp. and a Pseudomonas sp. on sterile beef fillets in relation to storage temperature and film permeability.
PubMed:	Characterization of the lactic acid bacteria in ewe's milk and cheese from northwest Argentina.
PubMed:	Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture.
PubMed:	Improved performances and control of beer fermentation using encapsulated alpha-acetolactate decarboxylase and modeling.
PubMed:	Approaches to wine aroma: release of aroma compounds from reactions between cysteine and carbonyl compounds in wine.
PubMed:	Evaluation of solid-phase microextraction for the isotopic analysis of volatile compounds produced during fermentation by lactic acid bacteria.
PubMed:	Organic acids and volatile flavor components evolved during refrigerated storage of kefir.
PubMed:	Cloning, DNA sequence analysis, and deletion of a gene encoding diacetyl-acetoin reductase from Lactococcus lactis.
PubMed:	Characterization of volatile compounds from the reaction of 3-hydroxy-2-butanone and ammonium sulfide model system.
PubMed:	Pyruvate flux distribution in NADH-oxidase-overproducing Lactococcus lactis strain as a function of culture conditions.
PubMed:	Effects of the addition of Enterococcus faecalis in Cebreiro cheese manufacture.
PubMed:	Cofactor engineering: a novel approach to metabolic engineering in Lactococcus lactis by controlled expression of NADH oxidase.
PubMed:	Production of fermented milk using a malty compound-producing strain of Lactococcus lactis subsp. lactis biovar. diacetylactis, isolated from Zimbabwean naturally fermented milk.
PubMed:	Main microbial flora present as natural starters in Cebreiro raw cow's-milk cheese (northwest Spain).
PubMed:	Diacetyl formation by lactic bacteria.
PubMed:	Behaviour of Yersinia enterocolitica and Aeromonas hydrophila in skim milk during fermentation by various lactobacilli.
PubMed:	Aerobic and anaerobic metabolism of Listeria monocytogenes in defined glucose medium.
PubMed:	Growth and Energy Generation by Lactococcus lactis subsp. lactis biovar diacetylactis during Citrate Metabolism.
PubMed:	Analysis of sensory and physicochemical data on commercial tomato purée with pattern recognition techniques.
PubMed:	Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana.
PubMed:	Acetoin production in Saccharomyces cerevisiae wine yeasts.
PubMed:	Conversion of Pyruvate to Acetoin Helps To Maintain pH Homeostasis in Lactobacillus plantarum.
PubMed:	Purification, characterization and some properties of diacetyl(acetoin) reductase from Enterobacter aerogenes.
PubMed:	Enzyme Activities Affecting End Product Distribution by Lactobacillus plantarum in Response to Changes in pH and O(2).
PubMed:	Microencapsulated enzyme systems for the acceleration of cheese ripening.
PubMed:	Volatile compounds associated with microbial growth on normal and high pH beef stored at chill temperatures.
PubMed:	Enterotoxigenicity of Staphylococcus intermedius of canine origin.
PubMed:	High-Efficiency Conversion of Pyruvate to Acetoin by Lactobacillus plantarum during pH-Controlled and Fed-Batch Fermentations.
PubMed:	Desmutagenic effect of alpha-dicarbonyl and alpha-hydroxycarbonyl compounds against mutagenic heterocyclic amines.
PubMed:	Time course of volatile compound formation during refrigerated storage of naturally contaminated beef in air.
PubMed:	[Enterotoxigenicity and biochemical features of strains of Staphylococcus aureus of different origins ].
PubMed:	Growth and end-product formation in fermenter cultures of Brochothrix thermosphacta ATCC 11509T and two psychrotrophic Lactobacillus spp. in different gaseous atmospheres.
PubMed:	Glycerol utilization by Brochothrix thermosphacta.
PubMed:	Growth and end product formation of two psychrotrophic Lactobacillus spp. and Brochothrix thermosphacta ATCC 11509T at different pH values and temperatures.
PubMed:	[Effect of thiamine on the activity of the pyruvate dehydrogenase complex in rat liver following stimulation of lipogenesis].
PubMed:	End Products of Glucose Fermentation by Brochothrix thermosphacta.
PubMed:	Microbial production of 2,3-butylene glycol from cheese whey.
PubMed:	Volatile Compounds Associated with Spoilage of Vacuum-Packaged Sliced Luncheon Meat by Brochothrix thermosphacta.
PubMed:	Identification of pathogenic staphylococci isolated from animals and foods derived from animals.
PubMed:	Aerobic metabolism of Brochothrix thermosphacta growing on meat surfaces and in laboratory media.
PubMed:	Characters of Lactobacillus coryniformis, isolated from an Iraqi cheese.
PubMed:	Degradation of organic acids by dairy lactic acid bacteria.
PubMed:	[The quantitative composition of natural and technologically changed aromas of plants. II. Aroma compounds in oranges and their changes during juice processing (author's transl)].
PubMed:	Development and use of single "polytropic" diagnostic tubes for the approximate taxonomic grouping of bacteria isolated from foods, water and medicinal preparations.
PubMed:	Enzymatic determination of butane-2,3-diol in wines.
PubMed:	Deoxyribonucleic acid base composition and biochemical properties of certain coagulase-negative enterotoxigenic cocci.
PubMed:	Microfermentation series for identification of single colonies of Enterobacteriaceae.
PubMed:	Short-term toxicity of acetoin (acetylmethylcarbinol) in rats.
PubMed:	Diacetyl and acetoin production by Lactobacillus casei.
PubMed:	[Influence of the type of the raw product and the storage conditions on the diacetyl level (diacetyl and acetoin) in tomato juice].
PubMed:	Enumeration of Bacillus cereus in foods.
PubMed:	Bacterial production of diacetyl and acetoin in wine.