2,3-butane diol, 513-85-9

Articles:

PubMed:	Starter culture selection for making Chinese sesame-flavored liquor based on microbial metabolic activity in mixed-culture fermentation.
PubMed:	Transcriptome profiling of heat-resistant strain Bacillus licheniformis CGMCC3962 producing Maotai flavor.
PubMed:	The compositions of volatiles and aroma-active compounds in dried omija fruits (Schisandra chinensis Baillon) according to the cultivation areas.
PubMed:	Engineering of 2,3-butanediol dehydrogenase to reduce acetoin formation by glycerol-overproducing, low-alcohol Saccharomyces cerevisiae.
PubMed:	[Rapid determination of volatile flavor compounds in soy sauce using head space solid-phase microextraction and gas chromatography-mass spectrometry].
PubMed:	Diacetyl formation by lactic bacteria.
PubMed:	Production of 2-butanol through meso-2,3-butanediol consumption in lactic acid bacteria.
PubMed:	Acetoin Synthesis Acquisition Favors Escherichia coli Growth at Low pH.
PubMed:	Efficient whole-cell biocatalyst for acetoin production with NAD+ regeneration system through homologous co-expression of 2,3-butanediol dehydrogenase and NADH oxidase in engineered Bacillus subtilis.
PubMed:	Viticultural practice and winemaking effects on metabolic profile of Negroamaro.
PubMed:	Starter culture selection for making Chinese sesame-flavored liquor based on microbial metabolic activity in mixed-culture fermentation.
PubMed:	Discrimination of varietal wines according to their volatiles.
PubMed:	2,3-butanediol production from cellobiose by engineered Saccharomyces cerevisiae.
PubMed:	Enhancement of acetoin production in Candida glabrata by in silico-aided metabolic engineering.
PubMed:	2,3-Butanediol fermentation promotes growth of Serratia plymuthica at low pH but not survival of extreme acid challenge.
PubMed:	Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators.
PubMed:	Production of 2,3-butanediol from xylose by engineered Saccharomyces cerevisiae.
PubMed:	Metabolite transfer with the fermentation product 2,3-butanediol enhances virulence by Pseudomonas aeruginosa.
PubMed:	2,3-butanediol production from starch by engineered Klebsiella pneumoniae G31-A.
PubMed:	Production of 2,3-butanediol by engineered Saccharomyces cerevisiae.
PubMed:	Isolation of acetoin-producing Bacillus strains from Japanese traditional food-natto.
PubMed:	Recent insights in the removal of Klebseilla pathogenicity factors for the industrial production of 2,3-butanediol.
PubMed:	Characterization of volatile components in makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage.
PubMed:	Analysis of irradiated cooked ham by direct introduction into the programmable temperature vaporizer of a multidimensional gas chromatography system.
PubMed:	Salmonella enterica suppresses Pectobacterium carotovorum subsp. carotovorum population and soft rot progression by acidifying the microaerophilic environment.
PubMed:	Acetoin production enhanced by manipulating carbon flux in a newly isolated Bacillus amyloliquefaciens.
PubMed:	Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes.
PubMed:	Application of one- and two-dimensional NMR spectroscopy for the characterization of Protected Designation of Origin Lambrusco wines of Modena.
PubMed:	A 2,3-butanediol dehydrogenase from Paenibacillus polymyxa ZJ-9 for mainly producing R,R-2,3-butanediol: purification, characterization and cloning.
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:	Characteristic aroma compounds of cooked and fermented soybean (Chungkook-Jang) inoculated with various Bacilli.
PubMed:	Cloning, expression and characterization of meso-2,3-butanediol dehydrogenase from Klebsiella pneumoniae.
PubMed:	Transcriptome profiling of heat-resistant strain Bacillus licheniformis CGMCC3962 producing Maotai flavor.
PubMed:	Cryptococcus thermophilus sp. nov., isolated from cassava sourdough.
PubMed:	Interesting starter culture strains for controlled cocoa bean fermentation revealed by simulated cocoa pulp fermentations of cocoa-specific lactic acid bacteria.
PubMed:	The compositions of volatiles and aroma-active compounds in dried omija fruits (Schisandra chinensis Baillon) according to the cultivation areas.
PubMed:	Metabolic influence of Botrytis cinerea infection in champagne base wine.
PubMed:	Integrated regulation of acetoin fermentation by quorum sensing and pH in Serratia plymuthica RVH1.
PubMed:	Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine.
PubMed:	Use of microfungi in the treatment of oak chips: possible effects on wine.
PubMed:	Modelling the biphasic growth and product formation by Enterococcus faecium CECT 410 in realkalized fed-batch fermentations in whey.
PubMed:	Optimization of medium for one-step fermentation of inulin extract from Jerusalem artichoke tubers using Paenibacillus polymyxa ZJ-9 to produce R,R-2,3-butanediol.
PubMed:	Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams.
PubMed:	Enantiomeric analysis of chiral compounds in irradiated foods using multidimensional gas chromatography.
PubMed:	Metabolomics reveals alterations in both primary and secondary metabolites by wine bacteria.
PubMed:	Biotechnological production of 2,3-butanediol--current state and prospects.
PubMed:	[Rapid determination of volatile flavor compounds in soy sauce using head space solid-phase microextraction and gas chromatography-mass spectrometry].
PubMed:	1H nuclear magnetic resonance-based metabolomic characterization of wines by grape varieties and production areas.
PubMed:	Determination of 2,3-butanediol and 2-hydroxybutanone stereoisomers in batteries of traditional balsamic vinegar.
PubMed:	Citrate metabolism by Enterococcus faecium and Enterococcus durans isolated from goat's and ewe's milk: influence of glucose and lactose.
PubMed:	Alcoholic fermentation and its prevention by Lactobacillus buchneri in whole crop rice silage.
PubMed:	Characterization of a luxI/luxR-type quorum sensing system and N-acyl-homoserine lactone-dependent regulation of exo-enzyme and antibacterial component production in Serratia plymuthica RVH1.
PubMed:	Isolation and functional analysis of luxS in Serratia plymuthica RVH1.
PubMed:	Analysis of the volatile components of cheddar cheese by direct thermal desorption-GC x GC-TOF/MS.
PubMed:	1H NMR, a rapid method to monitor organic acids during cupuassu (Theobroma grandiflorum Spreng) processing.
PubMed:	Recycling of distillery effluents in alcoholic fermentation: role in inhibition of 10 organic molecules.
PubMed:	Determination of pesticide residues by GC-MS using analyte protectants to counteract the matrix effect.
PubMed:	Characterization of aerobic and anaerobic vegetative growth of the food-borne pathogen Bacillus cereus F4430/73 strain.
PubMed:	Influence of sequential yeast mixtures on wine fermentation.
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:	Engineering Lactococcus lactis for production of mannitol: high yields from food-grade strains deficient in lactate dehydrogenase and the mannitol transport system.
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:	The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance.
PubMed:	Volatile components and aroma active compounds in aqueous essence and fresh pink guava fruit puree (Psidium guajava L.) by GC-MS and multidimensional GC/GC-O.
PubMed:	Staphylococcus succinus subsp. casei subsp. nov., a dominant isolate from a surface ripened cheese.
PubMed:	Varietal differentiation of red wines in the Valencian region (Spain).
PubMed:	Volatile components in aqueous essence and fresh fruit of Cucumis melo cv. Athena (muskmelon) by GC-MS and GC-O.
PubMed:	Aromatic profile of aqueous banana essence and banana fruit by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O).
PubMed:	Diacetyl formation by lactic bacteria.
PubMed:	Effects of feeding premature infants with Lactobacillus GG on gut fermentation.
PubMed:	Volatile compounds associated with microbial growth on normal and high pH beef stored at chill temperatures.
PubMed:	Development of a Mutant Strain of Bacillus polymyxa Showing Enhanced Production of 2,3-Butanediol.
PubMed:	Gas chromatographic detection of D-(-)-2,3-butanediol and butyric acid produced by sporeformers in cream-style corn and canned beef noodle soup: collaborative study.
PubMed:	Fuels and industrial chemicals through biotechnology. 2.
PubMed:	Growth and end-product formation in fermenter cultures of Brochothrix thermosphacta ATCC 11509T and two psychrotrophic Lactobacillus spp. in different gaseous atmospheres.
PubMed:	Growth and end product formation of two psychrotrophic Lactobacillus spp. and Brochothrix thermosphacta ATCC 11509T at different pH values and temperatures.
PubMed:	End Products of Glucose Fermentation by Brochothrix thermosphacta.
PubMed:	Enzymatic determination of butane-2,3-diol in wines.