2,3-butane diol

2,3- butandiol DL-2,3- butandiol butane-2,3-diol (R,S)- butane-2,3-diol DL- butane-2,3-diol 2,3- butanediol 2,3- butylene glycol 2,3- butyleneglycol 2,3- dihydroxybutane dimethyl ethylene glycol dimethylene glycol dimethylethylene glycol 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.