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1 growth-promoting volatile 2,3-butanediol and acetoin.
2 e to its increased production of ethanol and acetoin.
3 duction of ethanol and, to a smaller extent, acetoin.
4 volatiles compounds, sotolon (73 mug/L) and acetoin (122 mug/L) were the two main compounds found in
5 d by AphA is involved in the biosynthesis of acetoin, a product synthesized by a variety of bacteria
7 alcohols from fermentation, 2,3-butanedione, acetoin, acetic acid, isobutyric acid and ethyl octanoat
10 turonic acid, alpha-ketoglutarate, pyruvate, acetoin and acetaldehyde were derivatised with 2,4-dinit
11 electrophile), resulting in the formation of acetoin and acetolactate, respectively (typically, 1% of
14 r flavour compounds (acetaldehyde, diacetyl, acetoin, and 2-butanone) followed a sigmoidal trend desc
15 ty flavoring chemicals, 2,3-pentanedione and acetoin, are present in a convenience sample of flavored
18 photolysis of aqueous PA is shown to produce acetoin (CH3CHOHCOCH3), lactic acid (CH3CHOHCOOH), aceti
19 emitted reduced levels of 2,3-butanediol and acetoin conferred reduced Arabidopsis protection to path
21 iency in acetaldehyde formation, the rate of acetoin formation by the E477Q and D28N variants was hig
22 f the steady-state data for acetaldehyde and acetoin formation revealed that the rate-limiting step f
25 g to (i) glucose catabolism and secretion of acetoin, (ii) catabolism of acetoin, and (iii) the early
26 -cigarettes: diacetyl, 2,3-pentanedione, and acetoin in a sample of 51 products, including fruit-, ca
28 gulon and demonstrate that the generation of acetoin is linked to the control of cell death and lysis
30 quantitation of acetaldehyde, pyruvic acid, acetoin, methylglyoxal, and alpha-ketoglutaric acid in w
32 ctivity by a particular end product (such as acetoin or acetate) was prevented by blocking the corres
33 thod was applied to a commercial crumb, with acetoin, phenylethyl alcohol and acetic acid as highly a
34 lism, acetate assimilation and fermentation, acetoin production and glucose uptake, many of which for
35 n involved in the transcriptional control of acetoin production as well as the co-regulation of these
37 d accumulated lactate, acetate, formate, and acetoin, suggesting that glucose was catabolized to pyru
38 terial mutants blocked in 2,3-butanediol and acetoin synthesis were devoid in this growth-promotion c
39 This led us to identify a small molecule, acetoin, that can stimulate sporulation of some spo0A mu
40 deletion of AphA increases the production of acetoin under non-inducing conditions and also that the
41 archaeal and eubacterial enzymes, including acetoin utilization protein (acuC) and acetylpolyamine a
42 rther alignment with other types of protein: acetoin-utilizing enzymes from eubacteria; acetylpolyami
44 , the volatile components 2,3-butanediol and acetoin were released exclusively from two bacterial str
45 etyl, a known respiratory hazard, along with acetoin, were the most prevalent of the flavoring chemic
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