acetoin 513-86-0

Odor Type :	buttery
Odor Strength :	high , recommend smelling in a 1.00 % solution or less
Odor Description: at 1.00 % in dipropylene glycol.	sweet buttery creamy dairy milky fatty
Substantivity :	28 hour(s) at 100.00 %

Properties

Physical Properties

Appearance :	colorless to pale yellow liquid to solid (est)
Assay :	96.00 to 100.00 %
Food Chemicals Codex Listed :	Yes
Specific Gravity :	0.99500 to 1.01900 @ 25.00 °C.
Pounds per Gallon - (est). :	8.279 to 8.479
Refractive Index :	1.41700 to 1.42200 @ 20.00 °C.
Melting Point :	90.00 to 91.00 °C. @ 760.00 mm Hg
Boiling Point :	147.00 to 148.00 °C. @ 760.00 mm Hg
Vapor Pressure :	2.690000 mm/Hg @ 25.00 °C.
Vapor Density :	3.0 ( Air = 1 )
Flash Point :	113.00 °F. TCC ( 45.00 °C. )
logP (o/w) :	-0.360
Shelf Life :	12.00 month(s) or longer if stored properly.
Storage :	refrigerate in tightly sealed containers.

Safety

Safety Information

Most important hazard(s) :	Xi - Irritant
	R 10 - Flammable. R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
Oral/Parenteral Toxicity :
	oral-rat LD50 > 5000 mg/kg (Moreno, 1977d) oral-rat LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 17, Pg. 509, 1979.
Dermal Toxicity :
	skin-rabbit LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 17, Pg. 509, 1979.
Inhalation Toxicity :
	Not determined

Safety in Use

Safety in Use Information

Category :	flavor and fragrance agents
Maximised Survey-derived Daily Intakes (MSDI-EU) :	2300.00 (μg/capita/day)
Recommendation for acetoin fragrance usage levels up to :
	0.0300 % in the fragrance concentrate.
Recommendation for acetoin flavor usage levels up to :
	20.0000 ppm in the finished product.

Safety References

European Food Safety Athority(efsa) :	Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s) :
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 11 (FGE.11): Aliphatic dialcohols, diketones, and hydroxyketones from chemical group 10 (Commission Regulation (EC) No 1565/2000 of 18 July 2000):page or pdf
Flavouring Group Evaluation 11, Revision 1 (FGE.11Rev1) - Aliphatic dialcohols, diketones, and hydroxyketones from chemical group 10 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC):page or pdf
EPI System :	View
Chemicalize.org :	Calculate predicted properties
NLM Hazardous Substances Data Bank :	Search
Chemical Carcinogenesis Research Information System :	Search
Cancer Citations :	Search
Toxicology Citations :	Search
Env. Mutagen Info. Center :	Search
National Toxicology Program :	Search
EPA Substance Registry Services (TSCA) :	513-86-0
EPA ACToR :	Toxicology Data
EPA ACToR :	Toxicology Data
WISER :	UN 2621
WGK Germany :	1
	3-hydroxybutan-2-one
DTP/NCI :	7609
Chemidplus :	0000513860
EPA/NOAA CAMEO :	hazardous materials
RTECS :	EL8790000 for cas# 513-86-0

Articles

Articles for the Flavor and Fragrance Industries

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.