diacetyl and acetoin
diacetyl has been researched along with acetoin in 98 studies
Research
Studies (98)
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 23 (23.47) | 18.7374 |
| 1990's | 10 (10.20) | 18.2507 |
| 2000's | 25 (25.51) | 29.6817 |
| 2010's | 31 (31.63) | 24.3611 |
| 2020's | 9 (9.18) | 2.80 |
Authors
| Authors | Studies |
|---|---|
| Cogan, TM; Drinan, DF; Robin, S | 1 |
| Bryn, K; Johansen, L; Stormer, FC | 1 |
| Gupta, KG; Jain, AK; Yadav, NK | 1 |
| Dhawan, S; Gupta, KG; Yadav, NK | 1 |
| Güvenc, U; Postel, W | 1 |
| Barr, JG; Mahood, RJ | 1 |
| Drucker, DB; Lee, SM | 1 |
| Gupta, KG; Yadav, NK | 1 |
| Ohmori, S; Otsuka, M | 1 |
| Nakajima, K; Saito, A | 1 |
| Nakajima, K | 1 |
| Katoh, S; Sueoka, T | 1 |
| Mitsuda, H; Nakajima, K | 1 |
| Collins, EB; Speckman, RA | 2 |
| Kaul, A; Singh, J | 1 |
| Gyócsi, L; Sümegi, B | 1 |
| Porretta, S | 1 |
| Aytaç, SA; Ozbaş, ZY | 1 |
| Mine, T; Ohmori, S; Ohuchi, K; Otsuka, M | 1 |
| Boumerdassi, H; Corrieu, G; Desmazeaud, M; Monnet, C | 1 |
| Diviès, C; Huang, DQ; Phalip, V; Prévost, H; Schmitt, P; Vasseur, C | 1 |
| Abrahamsen, RK; Mutukumira, T; Narvhus, JA; Osteraas, K | 1 |
| de Vos, WM; Hugenholtz, J; Kleerebezem, M; Lopez de Felipe, F | 1 |
| Harada, N; Itabashi, T; Ohmori, S; Otsuka, M | 1 |
| Kudo, T; Mimura, A; Ohkuma, M; Ui, S | 1 |
| Croguennec, T; Gentil, E; Goupry, S; Robins, RJ | 1 |
| Alvarez, F; Medina de Figueroa, R; Oliver, G; Pesce de Ruiz Holgado, A; Sesma, F | 1 |
| Gentil, E; Goupry, S; Robins, RJ; Rochut, N | 1 |
| Centeno, JA; Godínez, R; Menéndez, S; Rodríguez-Otero, JL | 1 |
| Benito de Cárdenas, IL; De Figueroa, RM; Oliver, G | 1 |
| Nychas, GJ; Tsigarida, E | 1 |
| Conterno, L; Gerbi, V; Zeppa, G | 1 |
| Akoka, S; Gentil, E; Goupry, S; Robins, RJ | 1 |
| Corrieu, G; Gulea, M; Hols, P; Monnet, C; Monnet, V; Nardi, M | 1 |
| JARNEFELT, J | 1 |
| FEDOROV, MV; KRUGLOVA, LA | 1 |
| GLENN, WE; PROUTY, CC | 1 |
| HEYM, GA; JUNI, E | 3 |
| FEOFILOVA, EP; NOVIKOVA, GA; PETROVA, EA; USHAKOVA, VI | 1 |
| Naranong, N; Pakdeeto, A; Tanasupawat, S | 1 |
| Pendergrass, SM | 1 |
| Jyoti, BD; Suresh, AK; Venkatesh, KV | 1 |
| Fell, DA; Pidcock, MK; Poolman, MG; Venkatesh, KV | 1 |
| Font de Valdez, G; Taranto, MP; Torino, MI | 1 |
| Kobayashi, K; Kusaka, K; Sato, K; Takahashi, T | 1 |
| Flamini, R; Ongarato, S; Panighel, A; Perchiazzi, N; Vedova, AD | 1 |
| An, HY; Miyamoto, T; Tsuda, H | 1 |
| Le Bars, D; Yvon, M | 1 |
| Augagneur, Y; Garmyn, D; Guzzo, J | 1 |
| Campbell, AK; Holland, IB; Matthews, SB; Naseem, R; Wann, KT | 1 |
| García-Quintáns, N; López, P; Magni, C; Martín, M; Repizo, G | 1 |
| Ashley, K; Burroughs, E; Deddens, J; McKernan, LT; Pendergrass, S; Streicher, RP | 1 |
| Hamdi, M; Marlier, M; Thonart, P; Wathelet, JP; Ziadi, M | 1 |
| Biosca, JA; Dequin, S; Ehsani, M; Fernández, MR; Julien, A | 1 |
| Monedero, V; Nadal, I; Pérez-Martínez, G; Rico, J; Yebra, MJ | 1 |
| Córdova-López, JA; Díaz-Montaño, DM; Hernández-Cortés, G; Herrera-López, EJ; Morán-Marroquín, GA; Valle-Rodríguez, JO | 1 |
| Aculey, PC; Bassompiere, M; Nielsen, DS; Nørgaard, L; Owusu, M; Petersen, MA; Snitkjaer, P; Takrama, J | 1 |
| Chumchalová, J; Halász, A; Hegyi, F; Hudáček, J; Husová, E; Plocková, M; Solichová, K; Tóth-Markus, M; Zalán, Z | 1 |
| Chen, J; Li, G; Lu, Z; Ma, Y; Xia, R; Xu, Q; Xu, W; Xu, Z | 1 |
| Holm, ES; Koch, AG; Petersen, MA; Schäfer, A; Skov, T | 1 |
| Cocaign-Bousquet, M; Coddeville, M; Daveran-Mingot, ML; Laroute, V; Le Bourgeois, P; Loubière, P; Passerini, D; Ritzenthaler, P | 1 |
| Di Francesco, F; Fuoco, R; Ghimenti, S; Lenzi, S; Lomonaco, T; Onor, M; Tabucchi, S; Trivella, MG | 1 |
| Gao, C; Hu, C; Li, L; Ma, C; Wang, Y; Xie, Y; Xu, P; Zhang, L; Zhang, Y | 1 |
| Ding, G; Gao, J; Li, FW; Xu, YY | 1 |
| Cumpston, AM; Fedan, JS; Frazer, DG; Goldsmith, WT; Hubbs, AF; Jackson, MC; Kashon, ML; Ponnoth, DS; Shimko, MJ; Thompson, JA; Zaccone, EJ | 1 |
| Anamizu, S; Chen, X; Motomatsu, S; Takeda, M; Thapa Chhetri, R | 1 |
| Aunsbjerg, SD; Benfeldt, C; Ebrahimi, P; Honoré, AH; Knøchel, S; Marcussen, J; Skov, T; Vogensen, FK | 1 |
| Öğütcü, M; Yılmaz, E; Yüceer, YK | 1 |
| Adhikari, K; Brooks, JC; Dinh, TT; Legako, JF; Miller, MF | 1 |
| Blancato, VS; Espariz, M; Magni, C; Martino, GP; Quintana, IM | 1 |
| Björkroth, J; Dalgaard, P; Nieminen, TT | 1 |
| Allen, JG; Christiani, DC; Flanigan, SS; LeBlanc, M; MacNaughton, P; Stewart, JH; Vallarino, J | 2 |
| Abelmann, A; Finley, BL; Pierce, JS | 1 |
| Blanchette, M; Cyr, N; Jardim, A; Sheppard, JD; Strasser, R; van Bergen, B | 1 |
| Gong, JS; Li, GQ; Liu, N; Lu, ZM; Shi, JS; Wang, LJ; Wu, LH; Xu, ZH; Yu, YJ | 1 |
| Ahlroos, T; Auvinen, P; Kankainen, M; Laine, PKS; Ojala, T; Paulin, L; Pitkänen, S; Salusjärvi, T; Tanskanen, J; Tynkkynen, S | 1 |
| Audero, G; Bergamini, CV; Hynes, ER; Páez, R; Peralta, GH; Perotti, MC; Wolf, IV | 1 |
| Chen, Y; Du, L; Guo, X; Hu, Z; Li, P; Shi, T; Xiao, D | 1 |
| Bansal, N; Ho, VTT; Lo, R; Turner, MS | 1 |
| Comasio, A; De Vuyst, L; Harth, H; Van Kerrebroeck, S | 1 |
| Comasio, A; De Vuyst, L; Harth, H; Weckx, S | 1 |
| Charrier, T; Chauvet, R; Courcoux, P; Illikoud, N; Jaffrès, E; Pilet, MF; Rossero, A; Zagorec, M | 1 |
| Du Toit, M; Engelbrecht, L; Pretorius, N | 1 |
| McAdam, K; Porter, A; Vas, CA | 1 |
| Battelli, LA; Clingerman, SM; Cole, A; Cummings, KJ; Cumpston, A; Dodd, TM; Fedan, JS; Flesher, JR; Fluharty, KL; Hubbs, AF; Jackson, M; Kashon, M; Kreiss, K; Lee, R; O'Connell, R; Orandle, MS; Pagel, S; Sriram, K | 1 |
| de Carvalho, AF; de Freitas, R; Fusieger, A; Martins, MCF; Nero, LA | 1 |
| Chen, H; Duan, W; He, J; Huang, Y; Pu, D; Ren, F; Sun, B; Tang, Y; Zhang, H; Zhang, Y | 1 |
| Fei, Y; Jin, Z; Li, L; Yang, Y; Yu, B; Zheng, Y | 1 |
| Chen, C; Tian, H; Yu, B; Yu, H | 1 |
| Davey, NG; Davidson, J; Gill, CG; Krogh, ET; Michalchuk, T; Richards, LC; Simpson, CD | 1 |
| Chen, C; Huang, J; Jing, Y; Lou, X; Tian, H; Wang, B; Xu, Z; Yu, H; Yuan, H | 1 |
| Caillaud, MA; Cocaign-Bousquet, M; Coddeville, M; Couderc, C; Daveran-Mingot, ML; Jard, G; Laroute, V; Raynaud, C; Tormo, H | 1 |
| Card, JW; Haighton, LA; Scaife, KM | 1 |
Reviews
2 review(s) available for diacetyl and acetoin
| Article | Year |
|---|---|
Flavorings-Related Lung Disease: A Brief Review and New Mechanistic Data.
Topics: Acetoin; Air Pollutants, Occupational; Bronchiolitis Obliterans; Diacetyl; Flavoring Agents; Humans; Inhalation Exposure; Lung Diseases; Occupational Diseases; Occupational Exposure; Pentanones | 2019 |
Review of evidence relating to occupational exposure limits for alpha-diketones and acetoin, and considerations for deriving an occupational exposure limit for 2,3-pentanedione.
Topics: Acetoin; Diacetyl; Ketones; Occupational Exposure; Pentanones | 2022 |
Other Studies
96 other study(ies) available for diacetyl and acetoin
| Article | Year |
|---|---|
Citric acid metabolism in hetero- and homofermentative lactic acid bacteria.
Topics: Acetoin; Citrates; Diacetyl; Hydrogen-Ion Concentration; Lactobacillus; Lactococcus lactis; Leuconostoc; Species Specificity | 1976 |
Physiological and biochemical role of the butanediol pathway in Aerobacter (Enterobacter) aerogenes.
Topics: Acetates; Acetoin; Acetoin Dehydrogenase; Aerobiosis; Alcohol Oxidoreductases; Anaerobiosis; Butylene Glycols; Diacetyl; Enterobacter; Enterobacteriaceae; Hydrogen-Ion Concentration; L-Lactate Dehydrogenase; Mutation; Phosphate Acetyltransferase | 1975 |
Effect of valine, leucine & isoleucine on acetoin plus diacetyl formation by bacteria & yeasts.
Topics: Acetoin; Amino Acids, Essential; Butanones; Diacetyl; Enterobacter; Enterobacteriaceae; Fungi; Isoleucine; Leucine; Valine | 1977 |
Laboratory-scale production of acetoin plus diacetyl by Enterobacter cloacae ATCC 27613.
Topics: Acetoin; Butanones; Carbohydrates; Culture Media; Diacetyl; Enterobacter; Enterobacteriaceae; Fermentation; Molasses; Sucrose | 1978 |
[Gaschromatographical determination of diacetyl, acetoin, and 2,3-pentanedione in wine (author's transl)].
Topics: Acetoin; Butanones; Chromatography, Gas; Color; Diacetyl; Ketones; Pentanones; Photometry; Wine | 1976 |
An assessment of inositol fermentation by Klebsiellae and its implication in screening media.
Topics: Acetates; Acetoin; Culture Media; Diacetyl; Fermentation; Inositol; Klebsiella | 1976 |
Analysis of acetoin and diacetyl in bacterial culture supernatants by gas-liquid chromatography.
Topics: Acetoin; Butanones; Chromatography, Gas; Diacetyl; Klebsiella pneumoniae; Staphylococcus aureus; Streptococcus | 1975 |
Acetoin & diacetyl production by yeasts.
Topics: Acetoin; Butanones; Diacetyl; Yeasts | 1975 |
Simple and sensitive determination of diacetyl and acetoin in biological samples and alcoholic drinks by gas chromatography with electron-capture detection.
Topics: Acetoin; Alcoholic Beverages; Animals; Chromatography, Gas; Diacetyl; Electrons; Male; Oxidation-Reduction; Rats; Rats, Wistar; Tissue Distribution | 1992 |
Oversynthesis of diacetyl and acetoin in a riboflavin deficient mutant of yeast.
Topics: Acetoin; Butanones; Diacetyl; Hydrogen-Ion Concentration; Mutation; Riboflavin; Saccharomyces cerevisiae | 1987 |
Studies on the 4-carbon compound needed for the formation of the O-xylene ring of riboflavin.
Topics: Acetoin; Ascomycota; Carbon Radioisotopes; Diacetyl; Glucose; Kinetics; Riboflavin; Saccharomycetales; Xylenes | 1985 |
Sepiapterin reductase exhibits a NADPH-dependent dicarbonyl reductase activity.
Topics: Acetoin; Alcohol Oxidoreductases; Animals; Biopterins; Diacetyl; Erythrocytes; Gramicidin; Ketones; Kinetics; NADP; Oxidation-Reduction; Pteridines; Pterins; Rats; Spectrophotometry; Substrate Specificity | 1984 |
Possibility of diacetyl and related compounds as the 4-carbon compound necessary for the formation of riboflavin in Ashbya gossypii.
Topics: Acetaldehyde; Acetoin; Ascomycota; Butanones; Butylene Glycols; Diacetyl; Ethanol; Fermentation; Glycolysis; Pyruvates; Pyruvic Acid; Riboflavin; Saccharomycetales | 1984 |
Specificity of the Westerfeld adaptation of the Voges-Proskauer test.
Topics: Acetoin; Bacteriological Techniques; Butanones; Chemical Phenomena; Chemistry; Diacetyl; Indicators and Reagents; Oxidation-Reduction; Structure-Activity Relationship | 1982 |
Acid production and proteolytic activity in milk by selected Lactobacillus gamma-radiation induced mutants.
Topics: Acetoin; Animals; Diacetyl; Gamma Rays; Lactates; Lactic Acid; Lacticaseibacillus casei; Lactobacillus; Milk; Milk Proteins; Mutation | 1982 |
Diacetyl: a new substrate in the overall reaction of the pyruvate dehydrogenase complex.
Topics: Acetaldehyde; Acetoin; Animals; Binding, Competitive; Butanones; Diacetyl; In Vitro Techniques; Kinetics; Mitochondria, Heart; Pyruvate Dehydrogenase Complex; Pyruvates; Pyruvic Acid; Substrate Specificity; Swine | 1982 |
Preparation of radioactive diacetyl, acetoin, and 2,3-butylene glycol.
Topics: Acetoin; Bacteria; Butanones; Butylene Glycols; Carbon Radioisotopes; Diacetyl | 1981 |
Analysis of sensory and physicochemical data on commercial tomato purée with pattern recognition techniques.
Topics: Acetoin; Cluster Analysis; Colony Count, Microbial; Diacetyl; Food Contamination; Food Handling; Food Microbiology; Fruit; Fungicides, Industrial; Humans; Multivariate Analysis; Pesticides; Regression Analysis; Taste | 1993 |
Behaviour of Yersinia enterocolitica and Aeromonas hydrophila in skim milk during fermentation by various lactobacilli.
Topics: Acetoin; Aeromonas hydrophila; Animals; Diacetyl; Fermentation; Food Handling; Hydrogen-Ion Concentration; Lactates; Lactic Acid; Lactobacillus; Lactobacillus acidophilus; Microbial Sensitivity Tests; Milk; Yersinia enterocolitica | 1996 |
A detoxication route for acetaldehyde: metabolism of diacetyl, acetoin, and 2,3-butanediol in liver homogenate and perfused liver of rats.
Topics: Acetaldehyde; Acetoin; Animals; Butylene Glycols; Diacetyl; Fatty Alcohols; Inactivation, Metabolic; Liver; Perfusion; Rats | 1996 |
Isolation and properties of Lactococcus lactis subsp. lactis biovar diacetylactis CNRZ 483 mutants producing diacetyl and acetoin from glucose.
Topics: Acetoin; Base Sequence; Diacetyl; DNA Primers; Glucose; Kinetics; L-Lactate Dehydrogenase; Lactococcus lactis; Mutation; NAD | 1997 |
Diacetyl and acetoin production from the co-metabolism of citrate and xylose by Leuconostoc mesenteroides subsp. mesenteroides.
Topics: Acetoin; Citric Acid; Diacetyl; Leuconostoc; NAD; Xylose | 1997 |
Production of fermented milk using a malty compound-producing strain of Lactococcus lactis subsp. lactis biovar. diacetylactis, isolated from Zimbabwean naturally fermented milk.
Topics: Acetaldehyde; Acetoin; Aldehydes; Animals; Chromatography, Gas; Citric Acid; Colony Count, Microbial; Diacetyl; Ethanol; Fermentation; Lactic Acid; Lactococcus lactis; Milk; Taste; Temperature; Viscosity; Zimbabwe | 1998 |
Cofactor engineering: a novel approach to metabolic engineering in Lactococcus lactis by controlled expression of NADH oxidase.
Topics: Acetoin; Aerobiosis; Cloning, Molecular; Diacetyl; Fermentation; Flavin-Adenine Dinucleotide; Gene Expression Regulation, Bacterial; Genetic Engineering; Glucose; Lactococcus lactis; Multienzyme Complexes; NAD; NADH, NADPH Oxidoreductases; Nisin; Promoter Regions, Genetic; Recombinant Proteins; Streptococcus mutans | 1998 |
Blood and urinary levels of ethanol, acetaldehyde, and C4 compounds such as diacetyl, acetoin, and 2,3-butanediol in normal male students after ethanol ingestion.
Topics: Acetaldehyde; Acetoin; Adult; Aldehyde Dehydrogenase; Butylene Glycols; Diacetyl; Ethanol; Genotype; Humans; Isoenzymes; Kinetics; Male; Mutation | 1999 |
Formation of a chiral acetoinic compound from diacetyl by Escherichia coli expressing meso-2,3-butanediol dehydrogenase.
Topics: Acetoin; Alcohol Oxidoreductases; Butylene Glycols; Diacetyl; Escherichia coli; Stereoisomerism | 1999 |
Metabolic flux in glucose/citrate co-fermentation by lactic acid bacteria as measured by isotopic ratio analysis.
Topics: Acetoin; Carbon Radioisotopes; Citric Acid; Diacetyl; Fermentation; Glucose; Lactic Acid; Lactococcus lactis; Mass Spectrometry | 2000 |
Citrate utilization by homo- and heterofermentative lactobacilli.
Topics: Acetoin; Bacterial Proteins; Biological Transport; Carrier Proteins; Citrates; Culture Media; Diacetyl; Fermentation; Genes, Bacterial; Glucose; Lactobacillus; Symporters | 2000 |
Evaluation of solid-phase microextraction for the isotopic analysis of volatile compounds produced during fermentation by lactic acid bacteria.
Topics: Acetoin; Chromatography, Gas; Diacetyl; Fermentation; Gas Chromatography-Mass Spectrometry; Lactococcus lactis; Microchemistry | 2000 |
Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzúa-Ulloa cheese.
Topics: Acetoin; Animals; Caseins; Cheese; Colony Count, Microbial; Diacetyl; Fermentation; Food Microbiology; Humans; Hydrogen-Ion Concentration; Lactobacillus; Sense Organs; Spain | 2000 |
Influence of temperature on flavour compound production from citrate by Lactobacillus rhamnosus ATCC 7469.
Topics: Acetoin; Citric Acid; Diacetyl; Flavoring Agents; Hydrogen-Ion Concentration; Lactobacillus; Temperature; Time Factors | 2001 |
Ecophysiological attributes of a Lactobacillus sp. and a Pseudomonas sp. on sterile beef fillets in relation to storage temperature and film permeability.
Topics: Acetaldehyde; Acetoin; Air; Animals; Carbon Dioxide; Cattle; Chromatography, Gas; Chromatography, High Pressure Liquid; Cold Temperature; Diacetyl; Ethanol; Food Microbiology; Food Packaging; Food Preservation; Glucose; Lactobacillus; Meat; Propanols; Pseudomonas; Temperature | 2001 |
Determination of organic acids, sugars, diacetyl, and acetoin in cheese by high-performance liquid chromatography.
Topics: Acetoin; Acids; Carbohydrates; Cheese; Chromatography, High Pressure Liquid; Diacetyl; Fatty Acids, Nonesterified; Fermentation; Kinetics; Spectrophotometry, Ultraviolet | 2001 |
Co-fermentation of glucose and citrate by Lactococcus lactis diacetylactis: quantification of the relative metabolic rates by isotopic analysis at natural abundance.
Topics: Acetates; Acetoin; Citric Acid; Diacetyl; Fermentation; Glucose; Hydrogen-Ion Concentration; Lactic Acid; Lactococcus lactis; Pyruvic Acid; Temperature | 2003 |
Regulation of branched-chain amino acid biosynthesis by alpha-acetolactate decarboxylase in Streptococcus thermophilus.
Topics: Acetoin; Amino Acids, Branched-Chain; Carboxy-Lyases; Culture Media; Diacetyl; Gene Expression Regulation, Bacterial; Hydroxybutyrates; Lactates; Mutation; Streptococcus | 2003 |
Metabolism of acetoin and diacetyl in liver tissue; some observations.
Topics: Acetoin; Diacetyl; Humans; Ketones; Liver | 1953 |
[Chemistry of formation of acetylmethylcarbinol and diacetyl in typical cultures of Lactobacillus].
Topics: Acetoin; Alcohols; Biochemical Phenomena; Diacetyl; Ketones; Lactobacillus | 1955 |
Bacteriological studies of cultured buttermilk. III. The effect of additions of citric acid, sodium citrate and lactic acid on the progressive changes in the numbers of Leuconostoc citrovorum and Streptococcus cremoris as associated with acetylmethylcar
Topics: Acetoin; Citrates; Citric Acid; Cultured Milk Products; Diacetyl; Lactic Acid; Lactococcus lactis; Leuconostoc; Milk; Sodium Citrate; Streptococcus | 1955 |
A cyclic pathway for the bacterial dissimilation of 2, 3-butanediol, acetylmethylcarbinol, and diacetyl. I. General aspects of the 2, 3-butanediol cycle.
Topics: Acetoin; Bacteria; Butylene Glycols; Diacetyl; Glycols | 1956 |
A cyclic pathway for the bacterial dissimilation of 2, 3-butanediol, acetylmethylcarbinol and diacetyl. II. The synthesis of diacetylmethylcarbinol from diacetyl, a new diphosphothiamin catalyzed reaction.
Topics: Acetoin; Alcohols; Bacteria; Butylene Glycols; Diacetyl; Ethanol; Ketones; Methanol; Pentanols | 1956 |
Cyclic pathway for the bacterial dissimilation of 2,3-butanediol, acetylmethylcarbinol, and diacetyl. III. A comparative study of 2,3-butanediol dehydrogenases from various microorganisms.
Topics: Acetoin; Alcohol Oxidoreductases; Butylene Glycols; Diacetyl; Humans; Oxidoreductases | 1957 |
[Synthesis of diacetyl and acetoin by lactic streptococci].
Topics: Acetoin; Diacetyl; Ketone Bodies; Streptococcus | 1959 |
Diacetyl of lactic acid bacteria from milk and fermented foods in Thailand.
Topics: Acetoin; Cultured Milk Products; Diacetyl; Enterococcus faecium; Fermentation; Food Microbiology; Hydrogen-Ion Concentration; Lactobacillus; Thailand | 2003 |
Method development for the determination of diacetyl and acetoin at a microwave popcorn plant.
Topics: Acetoin; Air Pollution, Indoor; Diacetyl; Environmental Monitoring; Food Industry; Humans; Microwaves; Occupational Exposure; Workplace; Zea mays | 2004 |
Effect of preculturing conditions on growth of Lactobacillus rhamnosus on medium containing glucose and citrate.
Topics: Acetoin; Biomass; Citric Acid; Culture Media; Diacetyl; Glucose; Lactobacillus; Multienzyme Complexes; NAD; NADH, NADPH Oxidoreductases; Oxidation-Reduction; Oxygen | 2004 |
A method for the determination of flux in elementary modes, and its application to Lactobacillus rhamnosus.
Topics: Acetoin; Algorithms; Computer Simulation; Diacetyl; Energy Metabolism; Gene Expression Regulation, Bacterial; Glucose; Lactic Acid; Lactobacillus; Models, Biological; Multienzyme Complexes; Signal Transduction; Species Specificity | 2004 |
Citrate catabolism and production of acetate and succinate by Lactobacillus helveticus ATCC 15807.
Topics: Acetic Acid; Acetoin; Adenosine Triphosphate; Butylene Glycols; Citric Acid; Diacetyl; Fermentation; Hydrogen-Ion Concentration; Lactobacillus helveticus; Lactose; Multienzyme Complexes; NADH, NADPH Oxidoreductases; Succinic Acid | 2005 |
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.
Topics: Acetoin; Algorithms; Computer Simulation; Diacetyl; Ethanol; Food Analysis; Gas Chromatography-Mass Spectrometry; Kinetics; Lactates; Microchemistry; Models, Chemical; Wine | 2005 |
Monitoring of the principal carbonyl compounds involved in malolactic fermentation of wine by solid-phase microextraction and positive ion chemical ionization GC/MS analysis.
Topics: Acetaldehyde; Acetoin; Bacteria; Chemical Fractionation; Diacetyl; Fermentation; Gas Chromatography-Mass Spectrometry; Hydroxylamines; Lactic Acid; Malates; Wine | 2005 |
Expression of citrate permease gene of plasmid pCM1 isolated from Lactococcus lactis subsp. lactis biovar diacetylactis NIAI N-7 in Lactobacillus casei L-49-4.
Topics: Acetoin; Acetoin Dehydrogenase; Bacterial Proteins; Citric Acid; Cloning, Molecular; Culture Media; Diacetyl; DNA Helicases; Gene Expression; Genetic Vectors; Hydrogen-Ion Concentration; Lacticaseibacillus casei; Lactococcus lactis; Methyltransferases; Organic Anion Transporters; Plasmids; Recombinant Proteins | 2007 |
Formation of diacetyl and acetoin by Lactococcus lactis via aspartate catabolism.
Topics: Acetoin; Alanine; Aspartic Acid; Cells, Cultured; Cheese; Diacetyl; Food Microbiology; Gas Chromatography-Mass Spectrometry; Hydrogen-Ion Concentration; Ketoglutaric Acids; Lactates; Lactococcus lactis; Metabolism; Pyruvic Acid | 2008 |
Mutation of the oxaloacetate decarboxylase gene of Lactococcus lactis subsp. lactis impairs the growth during citrate metabolism.
Topics: Acetoin; Bacteriological Techniques; Base Sequence; Carboxy-Lyases; Citric Acid; Diacetyl; Fermentation; Food Microbiology; Genes, Bacterial; Genetic Engineering; Hydrogen-Ion Concentration; Lactococcus lactis; Molecular Sequence Data; Mutation; Oxaloacetic Acid | 2008 |
Methylglyoxal and other carbohydrate metabolites induce lanthanum-sensitive Ca2+ transients and inhibit growth in E. coli.
Topics: Acetals; Acetoin; Calcium Signaling; Carbohydrate Metabolism; Cell Proliferation; Diacetyl; Dose-Response Relationship, Drug; Drug Interactions; Escherichia coli; Lanthanum; Pyruvaldehyde | 2007 |
Activation of the diacetyl/acetoin pathway in Lactococcus lactis subsp. lactis bv. diacetylactis CRL264 by acidic growth.
Topics: Acetoin; Acids; Biotechnology; Diacetyl; Genes, Bacterial; Homeostasis; Lactococcus lactis; Pyruvic Acid | 2008 |
Analytical performance criteria. Field evaluation of diacetyl sampling and analytical methods.
Topics: Acetoin; Air Pollutants, Occupational; Diacetyl; Environmental Monitoring; Humans; Humidity; National Institute for Occupational Safety and Health, U.S.; Occupational Exposure; United States | 2008 |
Analysis of volatile compounds produced by 2 strains of Lactococcus lactis isolated from leben (Tunisian fermented milk) using solid-phase microextraction-gas chromatography.
Topics: Acetoin; Alcohols; Aldehydes; Animals; Chromatography, Gas; Diacetyl; Fermentation; Food Handling; Gas Chromatography-Mass Spectrometry; Humans; Hydrocarbons; Hydrogen-Ion Concentration; Ketones; Lactococcus lactis; Milk; Solid Phase Microextraction; Sulfur Compounds; Temperature; Time Factors; Tunisia; Volatilization | 2008 |
Engineering of 2,3-butanediol dehydrogenase to reduce acetoin formation by glycerol-overproducing, low-alcohol Saccharomyces cerevisiae.
Topics: Acetoin; Alcohol Oxidoreductases; Butylene Glycols; Diacetyl; Ethanol; Fermentation; Food Microbiology; Gene Expression; Genetic Engineering; Glycerol; Metabolic Networks and Pathways; Models, Biological; Saccharomyces cerevisiae | 2009 |
Diacetyl and acetoin production from whey permeate using engineered Lactobacillus casei.
Topics: Acetoin; Acetolactate Synthase; Biotechnology; Culture Media; Diacetyl; Fermentation; Genetic Engineering; L-Lactate Dehydrogenase; Lacticaseibacillus casei; Lactose; Milk Proteins; Mutation; Pyruvate Dehydrogenase Complex; Whey Proteins | 2009 |
Effect of pH, aeration and feeding non-sterilized agave juice in a continuous agave juice fermentation.
Topics: Acetoin; Agave; Air; Alcoholic Beverages; Beverages; Carbohydrate Metabolism; Carbohydrates; Diacetyl; Ethanol; Fermentation; Food Handling; Hydrogen-Ion Concentration; Kinetics; Plant Components, Aerial; Saccharomyces cerevisiae; Succinic Acid | 2010 |
Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
Topics: Acetates; Acetoin; Cacao; Color; Colorimetry; Diacetyl; Fermentation; Food Analysis; Food Handling; Gas Chromatography-Mass Spectrometry; Ghana; Models, Statistical; Phenylethyl Alcohol; Principal Component Analysis; Propionates; Quality Control; Seeds; Spectrometry, Fluorescence; Spectroscopy, Near-Infrared; Volatile Organic Compounds | 2010 |
Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice.
Topics: Acetoin; Acids; Anti-Infective Agents; Diacetyl; Fermentation; Food Microbiology; Helianthus; Hydrogen Peroxide; Inulin; Lactobacillus; Mannitol; Plant Preparations; Plant Tubers; Species Specificity; Synbiotics | 2011 |
Ligustrazine formation in Zhenjiang aromatic vinegar: changes during fermentation and storing process.
Topics: Acetic Acid; Acetoin; China; Diacetyl; Fermentation; Food Handling; Food Microbiology; Gas Chromatography-Mass Spectrometry; Maillard Reaction; Pyrazines | 2011 |
Identification of chemical markers for the sensory shelf-life of saveloy.
Topics: Acetoin; Aldehydes; Animals; Diacetyl; Food Contamination; Food Microbiology; Food Packaging; Food Preservation; Gas Chromatography-Mass Spectrometry; Least-Squares Analysis; Meat Products; Odorants; Pentanols; Smell; Swine; Taste; Volatile Organic Compounds | 2012 |
New insights into Lactococcus lactis diacetyl- and acetoin-producing strains isolated from diverse origins.
Topics: Acetoin; Bacterial Proteins; Citric Acid; Diacetyl; Environmental Microbiology; Genetic Variation; Lactococcus lactis; Organic Anion Transporters; Plasmids; Pyruvic Acid; Species Specificity | 2013 |
Monitoring breath during oral glucose tolerance tests.
Topics: Acetoin; Acetone; Adult; Aged; Algorithms; Blood Glucose; Breath Tests; Diabetes Mellitus; Diacetyl; Female; Glucose Tolerance Test; Humans; Male; Middle Aged; Volatile Organic Compounds | 2013 |
Production of (3S)-acetoin from diacetyl by using stereoselective NADPH-dependent carbonyl reductase and glucose dehydrogenase.
Topics: Acetoin; Alcohol Oxidoreductases; Aldehyde Reductase; Aldo-Keto Reductases; Bacillus subtilis; Cloning, Molecular; Diacetyl; DNA, Bacterial; Escherichia coli; Gluconobacter oxydans; Glucose 1-Dehydrogenase; Stereoisomerism | 2013 |
Production of S-acetoin from diacetyl by Escherichia coli transformant cells that express the diacetyl reductase gene of Paenibacillus polymyxa ZJ-9.
Topics: Acetoin; Acetoin Dehydrogenase; Bacterial Proteins; Diacetyl; Escherichia coli; Gene Expression; Genetic Engineering; Paenibacillus; Transformation, Bacterial | 2013 |
Popcorn flavoring effects on reactivity of rat airways in vivo and in vitro.
Topics: Acetic Acid; Acetoin; Airway Resistance; Animals; Bronchial Hyperreactivity; Bronchial Provocation Tests; Cells, Cultured; Complex Mixtures; Diacetyl; Flavoring Agents; Food; Inhalation Exposure; Male; Methacholine Chloride; Muscle, Smooth; Pentanones; Rats; Rats, Sprague-Dawley; Trachea | 2013 |
Identification and characterization of a mycobacterial NAD⁺-dependent alcohol dehydrogenase with superior reduction of diacetyl to (S)-acetoin.
Topics: Acetoin; Alcohol Dehydrogenase; Amino Acid Sequence; Diacetyl; Electrophoresis, Polyacrylamide Gel; Hydrogen-Ion Concentration; Kinetics; Molecular Sequence Data; Molecular Structure; Mycobacterium; Oxidation-Reduction; Phylogeny; Substrate Specificity | 2014 |
Contribution of volatiles to the antifungal effect of Lactobacillus paracasei in defined medium and yogurt.
Topics: Acetoin; Antifungal Agents; Culture Media; Diacetyl; Food Microbiology; Lactobacillus; Penicillium; Yogurt | 2015 |
Physical Properties, Volatiles Compositions and Sensory Descriptions of the Aromatized Hazelnut Oil-Wax Organogels.
Topics: Acetoin; Adult; Corylus; Cyclohexenes; Diacetyl; Dietary Fats, Unsaturated; Fat Substitutes; Fatty Acids; Female; Food, Fortified; Gels; Helianthus; Humans; Limonene; Margarine; Odorants; Oxidation-Reduction; Plant Oils; Taste; Terpenes; Vitamins; Volatile Organic Compounds; Waxes | 2015 |
Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades.
Topics: Acetaldehyde; Acetoin; Animals; Back Muscles; Cattle; Chemical Phenomena; Consumer Behavior; Cooking; Diacetyl; Female; Food Preferences; Food Quality; Humans; Maillard Reaction; Male; Meat; Mechanical Phenomena; Sensation; Taste; United States; United States Department of Agriculture; Volatile Organic Compounds | 2016 |
Aroma compounds generation in citrate metabolism of Enterococcus faecium: Genetic characterization of type I citrate gene cluster.
Topics: Acetoin; Base Sequence; Biological Transport; Carboxy-Lyases; Carrier Proteins; Cheese; Citric Acid; Diacetyl; DNA Transposable Elements; Enterococcus faecium; Fermentation; Food Microbiology; Malate Dehydrogenase; Molecular Sequence Data; Multienzyme Complexes; Multigene Family; Oxo-Acid-Lyases | 2016 |
Volatile organic compounds and Photobacterium phosphoreum associated with spoilage of modified-atmosphere-packaged raw pork.
Topics: Acetoin; Animals; Carnobacterium; Diacetyl; DNA Gyrase; Food Microbiology; Food Packaging; Gas Chromatography-Mass Spectrometry; Lactococcus; Leuconostoc; Odorants; Pentanols; Photobacterium; Red Meat; RNA, Ribosomal, 16S; Swine; Volatile Organic Compounds | 2016 |
Flavoring Chemicals in E-Cigarettes: Diacetyl, 2,3-Pentanedione, and Acetoin in a Sample of 51 Products, Including Fruit-, Candy-, and Cocktail-Flavored E-Cigarettes.
Topics: Acetoin; Diacetyl; Electronic Nicotine Delivery Systems; Flavoring Agents; Humans; Inhalation Exposure; Pentanones | 2016 |
Response to "Comment on 'Flavoring Chemicals in E-Cigarettes: Diacetyl, 2,3-Pentanedione, and Acetoin in a Sample of 51 Products, Including Fruit-, Candy-, and Cocktail-Flavored E-Cigarettes'".
Topics: Acetoin; Candy; Diacetyl; Electronic Nicotine Delivery Systems; Flavoring Agents; Fruit; Pentanones | 2016 |
Comment on "Flavoring Chemicals in E-Cigarettes: Diacetyl, 2,3-Pentanedione, and Acetoin in a Sample of 51 Products, Including Fruit-, Candy-, and Cocktail-Flavored E-Cigarettes".
Topics: Acetoin; Candy; Diacetyl; Electronic Nicotine Delivery Systems; Flavoring Agents; Fruit; Pentanones | 2016 |
α,β-Dicarbonyl reduction is mediated by the Saccharomyces Old Yellow Enzyme.
Topics: Acetoin; Diacetyl; Gene Expression Profiling; Kinetics; Mass Spectrometry; NADP; NADPH Dehydrogenase; Oxidation-Reduction; Pentanones; Saccharomyces cerevisiae | 2016 |
Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation.
Topics: Acetic Acid; Acetobacter; Acetoin; Diacetyl; Fermentation; Gene Targeting; Lactobacillus; Metabolic Networks and Pathways; Metagenomics; RNA, Bacterial; RNA, Ribosomal, 16S; Sequence Analysis, DNA; Species Specificity | 2016 |
Functional genomics provides insights into the role of Propionibacterium freudenreichii ssp. shermanii JS in cheese ripening.
Topics: Acetoin; Cheese; Cold Temperature; Dairy Products; Diacetyl; Food Microbiology; Gene Expression Profiling; Genomics; Phylogeny; Propionibacterium freudenreichii; RNA, Ribosomal, 16S; Taste; Transcriptome | 2017 |
Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria.
Topics: Acetoin; Carbohydrate Metabolism; Cheese; Desiccation; Diacetyl; Fermentation; Food Handling; Food Microbiology; Lactobacillus; Lactobacillus plantarum | 2017 |
Reducing diacetyl production of wine by overexpressing BDH1 and BDH2 in Saccharomyces uvarum.
Topics: Acetoin; Butylene Glycols; Culture Media; Diacetyl; Fermentation; Food Handling; Food Microbiology; Fungal Proteins; Gene Expression Regulation, Fungal; Metabolic Networks and Pathways; Plasmids; Recombinant Proteins; Saccharomyces; Volatile Organic Compounds; Wine | 2017 |
The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk.
Topics: Acetoin; Acetolactate Synthase; Animals; Cheese; Citric Acid; Diacetyl; Fermentation; Flavoring Agents; Food Microbiology; Genome, Bacterial; Lacticaseibacillus rhamnosus; Milk; Probiotics; Taste; Volatile Organic Compounds | 2018 |
Monitoring of starter culture-initiated liquid wheat and teff sourdough fermentations by selected ion flow tube-mass spectrometry.
Topics: Acetates; Acetoin; Bread; Diacetyl; Ethanol; Fermentation; Food Handling; Gluconobacter oxydans; Lactobacillus; Mass Spectrometry; Volatile Organic Compounds | 2018 |
The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation.
Topics: Acetoin; Citric Acid; Diacetyl; Fermentation; Fermented Foods; Flour; Food Microbiology; Lactobacillus; Saccharomyces cerevisiae; Triticum | 2019 |
Genotypic and phenotypic characterization of the food spoilage bacterium Brochothrix thermosphacta.
Topics: Acetoin; Animals; Bacterial Typing Techniques; Biodiversity; Brochothrix; Crustacea; Diacetyl; DNA, Bacterial; Food Contamination; Food Microbiology; Food Storage; Genes, Bacterial; Genotype; Meat; Phenotype; Polymerase Chain Reaction; Seafood; Species Specificity | 2019 |
Influence of sugars and pH on the citrate metabolism of different lactic acid bacteria strains in a synthetic wine matrix.
Topics: Acetoin; Citric Acid; Diacetyl; Fermentation; Hydrogen-Ion Concentration; Lactobacillales; Oenococcus; Sugars; Wine | 2019 |
Acetoin is a precursor to diacetyl in e-cigarette liquids.
Topics: Acetoin; Diacetyl; Drug Stability; Electronic Nicotine Delivery Systems; Flavoring Agents; Glycerol; Hydrogen-Ion Concentration; Nicotine; Oxidation-Reduction; Pentanones; Propylene Glycol | 2019 |
Technological properties of Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy and non-dairy niches.
Topics: Acetoin; Animals; Cheese; Cultured Milk Products; Diacetyl; Fermentation; Lactococcus lactis; Milk; Silage | 2020 |
Characterization of the key odorants contributing to retronasal olfaction during bread consumption.
Topics: Acetoin; Adult; Bread; Diacetyl; Female; Gas Chromatography-Mass Spectrometry; Humans; Male; Nasal Cavity; Odorants; Reproducibility of Results; Smell; Taste; Triticum; Volatile Organic Compounds | 2020 |
A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin.
Topics: Acetoin; Anti-Bacterial Agents; Antibiosis; Bacterial Adhesion; Caco-2 Cells; Diacetyl; Fermentation; Fermented Foods; Food Microbiology; Gastric Juice; Humans; Lacticaseibacillus casei; Lactobacillales; Lactobacillus; Microbial Sensitivity Tests; Probiotics; Soy Milk; Taste | 2020 |
Evaluation of the synergistic olfactory effects of diacetyl, acetaldehyde, and acetoin in a yogurt matrix using odor threshold, aroma intensity, and electronic nose analyses.
Topics: Acetaldehyde; Acetoin; Diacetyl; Drug Synergism; Electronic Nose; Flavoring Agents; Humans; Odorants; Smell; Taste; Yogurt | 2020 |
Measurement of Diacetyl and Related Compounds in Coffee Roasteries and Breweries.
Topics: Acetoin; Coffee; Diacetyl; Gas Chromatography-Mass Spectrometry; Humans; Occupational Exposure; Pilot Projects | 2022 |
Effect of alsD deletion and overexpression of nox and alsS on diacetyl and acetoin production by Lacticaseibacillus casei during milk fermentation.
Topics: Acetoin; Animals; Diacetyl; Fermentation; Lacticaseibacillus casei; Milk | 2022 |
Harnessing diversity of Lactococcus lactis from raw goat milk: Design of an indigenous starter for the production of Rocamadour, a French PDO cheese.
Topics: Acetoin; Animals; Cheese; Diacetyl; Goats; Lactococcus lactis; Milk; Multilocus Sequence Typing | 2022 |
Toxicity studies of acetoin and 2,3-pentanedione administered by inhalation to Wistar Han [Crl:WI(Han)] rats and B6C3F1/N mice.
Topics: Acetoin; Animals; Diacetyl; Ketones; Mice; Mice, Inbred Strains; Rats; Rats, Wistar | 2023 |