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Chemical compound
Acetoin, also known as 3-hydroxybutanone or acetyl methyl carbinol, is an organic compound with the formula CH3CH(OH)C(O)CH3. It is a colorless liquid
Acetoin
Class of enzymes
Acetoin dehydrogenase (EC 2.3.1.190, acetoin dehydrogenase complex, acetoin dehydrogenase enzyme system, AoDH ES) is an enzyme with systematic name acetyl-CoA:acetoin
Acetoin_dehydrogenase
Diacetyl reductase ((R)-acetoin forming) (EC 1.1.1.303, (R)-acetoin dehydrogenase) is an enzyme with systematic name (R)-acetoin:NAD+ oxidoreductase. This
Diacetyl reductase ((R)-acetoin forming)
Diacetyl_reductase_((R)-acetoin_forming)
Class of enzymes
an acetoin racemase (EC 5.1.2.4) is an enzyme that catalyzes the chemical reaction (S)-acetoin ⇌ {\displaystyle \rightleftharpoons } (R)-acetoin This
Acetoin_racemase
Class of enzymes
Acetoin-ribose-5-phosphate transaldolase (EC 2.2.1.4) is an enzyme that catalyzes a chemical reaction whch produces 1-deoxy-D-altro-heptulose phosphate
Acetoin—ribose-5-phosphate transaldolase
Acetoin—ribose-5-phosphate_transaldolase
Index of enzymes associated with the same name
is the name of two acetoin forming enzymes: Diacetyl reductase ((R)-acetoin forming) Diacetyl reductase ((S)-acetoin forming) Acetoin dehydrogenase This
Diacetyl_reductase
Organic chemical compound (CH3CO)2
industrially by dehydrogenation of 2,3-butanediol. Acetoin is an intermediate. Diacetyl and acetoin are two compounds that give butter its characteristic
Diacetyl
neutral end product, acetyl methyl carbinol (acetoin) from glucose fermentation. The production of acetoin, a neutral reacting end product produced by
Glucose_phosphate_broth
Diacetyl reductase ((S)-acetoin forming) (EC 1.1.1.304, (S)-acetoin dehydrogenase) is an enzyme with systematic name (S)-acetoin:NAD+ oxidoreductase. This
Diacetyl reductase ((S)-acetoin forming)
Diacetyl_reductase_((S)-acetoin_forming)
Culinary liquid mimicking flavor of butter
taste and smell of butter. It may contain diacetyl, acetylpropionyl, or acetoin, three natural compounds in butter that contribute to its characteristic
Artificial_butter_flavoring
Fermented milk drink made from kefir grains
contribute to the flavor of kefir are pyruvic acid, acetic acid, diacetyl and acetoin (both of which contribute a "buttery" flavor), citric acid, acetaldehyde
Kefir
Microbiological and biochemical method for identification
Voges–Proskauer /ˈfoʊɡəs ˈprɒskaʊ.ər/ or VP is a test used to detect acetoin in a bacterial broth culture. The test is performed by adding alpha-naphthol
Voges–Proskauer_test
InterPro Family
\rightleftharpoons } (R)-2-acetoin + CO2 Hence, this enzyme has one substrate, (S)-2-hydroxy-2-methyl-3-oxobutanoate, and two products, (R)-2-acetoin and CO2. This
Acetolactate_decarboxylase
Class of enzymes
the chemical reaction (S,S)-butane-2,3-diol + NAD+ H+ H+ (S)-acetoin + NADH The two substrates of this enzyme are (S,S)-butane-2,3-diol and
(S,S)-butanediol dehydrogenase
(S,S)-butanediol_dehydrogenase
Food additive used to change its aroma or taste
fruity flavorings Chemical Odor Manzanate Apple Diacetyl, acetylpropionyl, acetoin Buttery Isoamyl acetate Banana Benzaldehyde Bitter almond, cherry Cinnamaldehyde
Flavoring
Species of bacterium
glycerol, maltose, sucrose, and trehalose. It also tests positive for acetoin production, arginine, dihydrolase, benzidine, catalase, hemolysis, and
Staphylococcus_haemolyticus
5-Di-caffeoylquinic acid Caffeine, Putrescine, Theophylline, Trigonelline Quinic acid, Acetoin Harmane Norharman 3,5-Di-caffeoylquinic acid Coffee is known to have a
List of chemical compounds in coffee
List_of_chemical_compounds_in_coffee
Class of enzymes
H+ H+ R-acetoin + NADH The two substrates of this enzyme are (R,R)-butane-2,3-diol and NAD+; its products are (R)-acetoin, nicotinamide adenine
(R,R)-butanediol dehydrogenase
(R,R)-butanediol_dehydrogenase
Genus of bacteria
galacturonate and D-maltose. Cronobacter spp. are also generally positive for acetoin production (Voges–Proskauer test) and negative for the methyl red test
Cronobacter
Chemical compound
complex. Lipoic acid serves as co-factor to the acetoin dehydrogenase complex catalyzing the conversion of acetoin (3-hydroxy-2-butanone) to acetaldehyde and
Lipoic_acid
Chemical compound that has a smell or odor
5-tetrahydropyridine (fresh bread, tortillas, popcorn) Diacetyl (butter flavor) Acetoin (butter flavor) gamma-Decalactone intense peach flavor gamma-Nonalactone
Fragrance_compound
Species of bacterium
it does not release hydrogen sulfide gas. It does not produce indole or acetoin, with the latter characteristic representing a negative Voges-Proskauer
Kocuria_marina
Chemical compound
classified as an alkylpyrazine. Its biosynthesis involves amination of acetoin, the latter derived from pyruvate. It exhibits potential nootropic and
Tetramethylpyrazine
Species of bacterium
Mannose Positive Sucrose Positive Starch Negative Enzymatic Reactions Acetoin Negative Acid Phosphatase Variable Alkaline Phosphatase Positive Hyaluronidase
Streptococcus_mitis
Chemical compound
also be decarboxylated by alpha-acetolactate decarboxylase to produce acetoin. The name α-acetolactate is used for anion (conjugate base), salts, and
Acetolactic_acid
Species of bacterium
sequence analysis. The majority of Streptococcus anginosus strains produce acetoin from glucose, ferment lactose, trehalose, salicin, and sucrose, and hydrolyze
Streptococcus_anginosus
Process in winemaking
products of malolactic fermentation are lactic acid, diacetyl, acetic acid, acetoin, and various esters. The amount and exact nature of these products depends
Malolactic_fermentation
Chemical compound
1111/1541-4337.12159. In sensory terms, 1,1-diethoxyethane and other acetals, acetoin, and sotolon are the main compounds formed from acetaldehyde in Sherry
1,1-Diethoxyethane
Species of lactic acid bacteria
strain grows best between 18 and 25 °C.This strain can ferment citrate into acetoin and diacetyl. Most strains of this subspecies cannot ferment sucrose. Of
Leuconostoc_mesenteroides
Method to determine protein concentration
Smith synthesized their own BCA via the Pfitzinger reaction of isatin and acetoin, substituting NaOH for KOH but otherwise following the synthetic method
Bicinchoninic_acid_assay
Class of enzymes important in regulating DNA transcription
expression. Together with the acetylpolyamine amidohydrolases and the acetoin utilization proteins, the histone deacetylases form an ancient protein
Histone_deacetylase
Chemical reaction
Erenler SO, Webster DA, Stark BC (October 2004). "Enhanced production of acetoin and butanediol in recombinant Enterobacter aerogenes carrying Vitreoscilla
Butanediol_fermentation
Species of bacterium
are esculin positive, 6.5% salt negative, sorbitol negative and produce acetoin. Isolates from the S. bovis group are most frequently encountered in blood
Streptococcus_bovis
Index of chemical compounds with the same molecular formula
The molecular formula C4H8O2 may refer to: Acetoin cis-Butene-1,4-diol Butyric acid Dioxanes 1,2-Dioxane 1,3-Dioxane 1,4-Dioxane Ethyl acetate 3-Hydroxybutanal
C4H8O2
1.1.1.5: acetoin dehydrogenase. Now EC 1.1.1.303, diacetyl reductase [(R)-acetoin forming] and EC 1.1.1.304, diacetyl reductase [(S)-acetoin forming]
List_of_EC_numbers_(EC_1)
Chemical compound
from yellow to red to indicate that glucose is being broken down into acetoin which is used by bacteria for external energy storage. 1-Naphthol has been
1-Naphthol
Differential culture medium
acetate and formate at pH above 7, or acetate + lactate + carbon dioxide and acetoin + carbon dioxide at pH 7 and below. When water and sodium carbonate in
Simmons'_citrate_agar
irritant properties. Common flavoring agents on that list include diacetyl, acetoin, 2,3-pentanedione (buttery), camphor and cyclohexanone (minty), benzaldehyde
Health effects of electronic cigarettes
Health_effects_of_electronic_cigarettes
Yeasts used for alcoholic fermentation of wine
gives Chardonnay and other wines a "buttery" aroma, reducing it first to acetoin and then to the more neutral-smelling 2,3-butanediol. Many beer and winemakers
Yeast_in_winemaking
Species of bacterium
propionicus is a species of bacteria that ferments 2,3-butanediol and acetoin. It is Gram-negative, 0.5-0.7x1.2-7 micrometers in size, strictly anaerobic
Pelobacter_propionicus
Arab biochemist
simple compounds. Specifically, he researched riboflavin biosynthesis, acetoin metabolism in mammals, acetyl-coA metabolism in liver supernatant, brain
Usama_al-Khalidi
Species of beetle
Susanne; Tóth, Miklós; Ruther, Joachim; Francke, Wittko (2003-04-01). "(R)-Acetoin-Female Sex Pheromone of the Summer Chafer Amphimallon solstitiale (L.)"
Amphimallon_solstitiale
U V W X Y Z See also References External links Acetanisole Acetic acid Acetoin Acetophenone 6-Acetoxydihydrotheaspirane 2-Acetyl-3-ethylpyrazine 2-Acetyl-5-methylfuran
List of additives in cigarettes
List_of_additives_in_cigarettes
American microbiologist
PMID 13152053. Krampitz, L.O. (1957). [50] Preparation and determination of acetoin, diacetyl, and acetolactate. Methods in Enzymology. Vol. 3. pp. 277–283
Lester_O._Krampitz
PMID 791368. Bertagnolli BL, Hager LP (January 1993). "Role of flavin in acetoin production by two bacterial pyruvate oxidases". Archives of Biochemistry
Pyruvate dehydrogenase (quinone)
Pyruvate_dehydrogenase_(quinone)
mandelate racemase EC 5.1.2.3: 3-hydroxybutyryl-CoA epimerase EC 5.1.2.4: acetoin racemase EC 5.1.2.5: tartrate epimerase EC 5.1.2.6: isocitrate epimerase
List_of_EC_numbers_(EC_5)
Genus of fungi
cerevisiae, H. vinae produces more monoterpenes, sesquiterpenes, and acetoin. The primary olfactory contribution is 2-phenylethyl acetate, characterized
Hanseniaspora
Chemical compound
as detected by pulmonary function tests. Diacetyl, a similar diketone Acetoin "2,3-Pentanedione". Hardo Siegel, Manfred Eggersdorfer "Ketones" in Ullmann's
Acetylpropionyl
Topics referred to by the same term
Group Voges–Proskauer test, in microbiology, a test to detect the molecule acetoin in a bacterial culture Virtus.pro, a professional e-sports organisation
VP_(disambiguation)
1.2: transaldolase EC 2.2.1.3: formaldehyde transketolase EC 2.2.1.4: acetoin—ribose-5-phosphate transaldolase EC 2.2.1.5: 2-hydroxy-3-oxoadipate synthase
List_of_EC_numbers_(EC_2)
Engineering and chemistry of e-cigarettes
menthol, sugars, esters, and pyrazines. Flavor components include diacetyl, acetoin, and 2,3-pentanedione (buttery flavor), eucalyptol, camphor and cyclohexanone
Construction of electronic cigarettes
Construction_of_electronic_cigarettes
Species of bacterium
catalase-negative The majority of specimens test positive for the production of acetoin (Vogues-Proskauer reaction). They occur singly, in pairs or in short chains
Streptococcus_ferus
Alcoholic beverage made from pears
Watanabe, Masazumi (1985). "Transformation of Citric Acid to Acetic Acid, Acetoin and Diacetyl by Wine Making Lactic Acid Bacteria". Agricultural and Biological
Perry
Industrial synthesis of chemical substance
synthesized by condensation of the Schiff base from ''m''-anisidine and acetoin. Reaction with the Grignard reagent of propargyl iodide gave racemic propargyl
Vitamin_B12_total_synthesis
Species of bacterium
carbinolicus is a species of bacteria that ferments 2,3-butanediol and acetoin. It is Gram-negative, strictly anaerobic and non-spore-forming. Gra Bd
Pelobacter_carbinolicus
Fungal species
carbonate, ethyl (E)-but-2-enoate, ethyl 3-hydroxy-3-methylbutanoate, and acetoin. Some of these volatiles, specifically ethyl (E)-but-2-enoate and ethyl
Colletotrichum_fioriniae
Species of bacterium
ability to thrive in a high salt environment, reduce nitrate, and make acetoin. Its inability to make acid from sucrose and maltose also serves as an
Staphylococcus_carnosus
Microbiological and biochemical method for identification
potassium hydroxide to test for the presence of acetylmethylcarbinol (acetoin), an intermediate of the 2,3-butanediol fermentation pathway. After adding
IMViC
Species of bacterium
use the 2,3-butanediol fermentation pathway resulting in the absence of acetoin production. As demonstrated by a negative Simmon's citrate test result
Actinobacillus_equuli
Species of yeast
plants, fermenting musts, and insects. Strains of this species produce acetoin, a chemical found in many food products and fragrances. Kurtzman, Cletus
Hanseniaspora_guilliermondii
Biochemical production of solvents
fermentation results in the production of 1,3-propanediol in several species. Acetoin is produced by several species and is further reduced to 2,3-butanediol
Solventogenesis
Species of bacterium
10 - 41°C, with optimum growth at 30 - 37°C. It can produce urease and acetoin, and is hydrogen sulfide, cytochrome-c oxidase, and indole negative. Additionally
Pluralibacter_gergoviae
Species of bacterium
chondroitin sulfate. It produces H2S from thiosulfate but does not produce acetoin or indole. It’s catalase and cytochrome oxidase positive with no urease
Blastopirellula_marina
Type of hemoglobin
Erenler SO, Webster DA, Stark BC (October 2004). "Enhanced production of acetoin and butanediol in recombinant Enterobacter aerogenes carrying Vitreoscilla
VHb_(hemoglobin)
German chemist (1851–1915)
Voges–Proskauer test, a chemical reaction used in testing for the production of acetoin by various bacteria. With Richard Pfeiffer, he edited the Encyklopädie
Bernhard_Proskauer
omega-chloroacetophenone MeSH D02.522.223.500 – chlorthalidone MeSH D02.522.296.100 – acetoin MeSH D02.522.296.400 – diacetyl MeSH D02.522.296.900 – thenoyltrifluoroacetone
List_of_MeSH_codes_(D02)
Species of bacterium
sole source of carbon and energy. P. acetylenicus can grow on acetylene, acetoin, ethanolamine, choline, propylene glycol (1,2-propanediol), or glycerol
Pelobacter_acetylenicus
Microorganisms able to reduce elemental sulfur to hydrogen sulfide
Thermodesulfobacteriota. They fermentatively consume alcohols such as 2,3-butanediol, acetoin and ethanol, but not sugars, with acetate and ethanol, and/or hydrogen
Sulfur-reducing_bacteria
Species of bacterium
pseudintermedius specifically include DNase, hyaluronidase, coagulase, catalase, and acetoin production tests, amongst others. It can still be difficult to differentiate
Staphylococcus pseudintermedius
Staphylococcus_pseudintermedius
Species of bacterium
coagulase, hyaluronidase, arginine dihydrolase, ornithine decarboxylase, acetoin, arginine arylamidase, alpha- and beta-haemolysins, heat-stable and heat-labile
Staphylococcus_nepalensis
Species of yeast
Due to the production of acetic acid, acetaldehyde, ethyl acetate, and acetoin to concentrations above the taste threshold and the lack of inhibition
Hanseniaspora_osmophila
Voges-Proskauer test detects whether a bacterium is producing the product acetoin from the digestion of glucose. Mycolic acid analysis has been an evolving
Diagnostic_microbiology
MeSH D08.811.600.896 – tryptophan synthase MeSH D08.811.682.047.050 – acetoin dehydrogenase MeSH D08.811.682.047.070 – alcohol dehydrogenase MeSH D08
List_of_MeSH_codes_(D08)
Genus of bacteria
sometimes Phe. Chemical tests confirm Peptidiphaga gingivicola produces acetoin, acid phosphatase, alanyl-phenylalanyl-proline arylamidase, and
Peptidiphaga_gingivicola
ACETOIN
ACETOIN
ACETOIN
ACETOIN
Girl/Female
Dutch, German, Greek
A Gift of God
Boy/Male
Muslim Arabic
Generous. Noble.
Boy/Male
Hindu
A famous historical Prince, The Sun
Boy/Male
American, British, English
Shield Bearer
Boy/Male
English Welsh American
Ardent; fiery.
Girl/Female
Muslim/Islamic
Innocent
Surname or Lastname
English
English : nickname for someone who was free with his affections, from Middle English spend(en) ‘to spend or squander’ + love ‘love’.
Boy/Male
Muslim/Islamic
Beneficence
Boy/Male
Indian
Sun's Light
Boy/Male
American, Australian, British, Christian, English, French
From the Beaver Meadow; Of the Beaver-stream
ACETOIN
ACETOIN
ACETOIN
ACETOIN
ACETOIN