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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 and the skin microbe-generated methyl ketone acetoin.
5 concentration of alcohols, organic acids and acetoin.
6  volatiles compounds, sotolon (73 mug/L) and acetoin (122 mug/L) were the two main compounds found in
7 ntly higher amounts of 3-hydroxy-2-butanone (acetoin), 6-methyl-5-hepten-2-one (sulcatone), octanal,
8 d by AphA is involved in the biosynthesis of acetoin, a product synthesized by a variety of bacteria
9 otal mass of diacetyl, 2,3-pentanedione, and acetoin, according to OSHA method 1012.
10            Metabolic analysis confirmed that acetoin, acetate, and lactate flux were altered in a Del
11 alcohols from fermentation, 2,3-butanedione, acetoin, acetic acid, isobutyric acid and ethyl octanoat
12 he signals related to sugars, caprylic acid, acetoin, acetoacetic acid, and lactic acid were observed
13 B-associated metabolites include lactate and acetoin among others.
14  and decrease of accumulation of by-products acetoin and 2,3-butanediol.
15 acetaldehyde, ethyl acetate, 2,3-butanediol, acetoin and 2,3-butanedione.
16                                In UHT milks, acetoin and 2-heptanone may mask odor differences leadin
17 turonic acid, alpha-ketoglutarate, pyruvate, acetoin and acetaldehyde were derivatised with 2,4-dinit
18 electrophile), resulting in the formation of acetoin and acetolactate, respectively (typically, 1% of
19 dditional pyruvate-derived molecules such as acetoin and alanine were also increased.
20 he highest contents of 3/2-methyl-1-butanol, acetoin and organic acids.
21  contribute vinegary (acetic acid), buttery (acetoin), and sweet (toluene) odor to the product.
22 and secretion of acetoin, (ii) catabolism of acetoin, and (iii) the early stages of sporulation.
23 r flavour compounds (acetaldehyde, diacetyl, acetoin, and 2-butanone) followed a sigmoidal trend desc
24 oxopyrrolidine-2-carboxylic acids, diacetyl, acetoin, and an unidentified volatile.
25                 Pentadecanal, ethyl acetate, acetoin, and ethanol may be potential predictors of astr
26  (StP), intermediate metabolites citrate and acetoin, and multiple molecules that modulate its iron s
27 ty flavoring chemicals, 2,3-pentanedione and acetoin, are present in a convenience sample of flavored
28        Other transposon insertions disrupted acetoin biosynthesis (the alsS gene), acidifying the gro
29 on of the alsSD operon, which is involved in acetoin biosynthesis, were identified.
30 tococcus, Lactobacillus and Bacteroides, and acetoin-biosynthesis, respectively.
31 trongest aroma-actives were hexanal (green), acetoin (buttery, green), limonene (citrus), 2-hexanol (
32 photolysis of aqueous PA is shown to produce acetoin (CH3CHOHCOCH3), lactic acid (CH3CHOHCOOH), aceti
33 emitted reduced levels of 2,3-butanediol and acetoin conferred reduced Arabidopsis protection to path
34  analyses revealed that only 2,3-butanediol, acetoin, diacetyl and formate vary with the increase of
35 A functions of activation of the acetate and acetoin excretion pathways appear to be separated.
36 d that P. aeruginosa can utilize citrate and acetoin for growth, revealing that these interactions ha
37 RE, diacetyl and methional/furfural for JPX, acetoin for MRE, ethyl phenylacetate and vanillin for MP
38 iency in acetaldehyde formation, the rate of acetoin formation by the E477Q and D28N variants was hig
39 f the steady-state data for acetaldehyde and acetoin formation revealed that the rate-limiting step f
40  also played a role by limiting diacetyl and acetoin formation, which otherwise results in an off-fla
41 edirecting intracellular carbon flux towards acetoin formation.
42 density AphA represses the expression of the acetoin genes up to 15-fold.
43 les in the first days after treatment, while acetoin, hexanal, and trans-2-hexenal ((E)-hex-2-enal) w
44 g to (i) glucose catabolism and secretion of acetoin, (ii) catabolism of acetoin, and (iii) the early
45 -cigarettes: diacetyl, 2,3-pentanedione, and acetoin in a sample of 51 products, including fruit-, ca
46 was developed for selective determination of acetoin in butter.
47 gulon and demonstrate that the generation of acetoin is linked to the control of cell death and lysis
48                                          (R)-Acetoin is produced by the variants with greater enantio
49             The C(4)H(4)D(4)O(2) isomer d(4)-acetoin is the sole product, which we kinetically link t
50  quantitation of acetaldehyde, pyruvic acid, acetoin, methylglyoxal, and alpha-ketoglutaric acid in w
51  to a site upstream of the first gene in the acetoin operon.
52 ctivity by a particular end product (such as acetoin or acetate) was prevented by blocking the corres
53                                              Acetoin (or ethyl acetate) represented a significant por
54 thod was applied to a commercial crumb, with acetoin, phenylethyl alcohol and acetic acid as highly a
55 tor increased from 59.9 g/l to 97.1 g/l with acetoin production and 81.7 g/l to 131.6 g/l without ace
56 lism, acetate assimilation and fermentation, acetoin production and glucose uptake, many of which for
57 n involved in the transcriptional control of acetoin production as well as the co-regulation of these
58 production and 81.7 g/l to 131.6 g/l without acetoin production, indicating the robustness and stabil
59 rgAB and alsSD encoding proteins involved in acetoin production.
60 with pressure influenced diacetyl reductase, acetoin reductase and acetolactate decarboxylase.
61 d accumulated lactate, acetate, formate, and acetoin, suggesting that glucose was catabolized to pyru
62 terial mutants blocked in 2,3-butanediol and acetoin synthesis were devoid in this growth-promotion c
63 with non-acid producing Lc. lactis increased acetoin synthesis.
64    This led us to identify a small molecule, acetoin, that can stimulate sporulation of some spo0A mu
65  of citrate by L. cremoris from diacetyl and acetoin towards alpha-ketoglutarate.
66 deletion of AphA increases the production of acetoin under non-inducing conditions and also that the
67  archaeal and eubacterial enzymes, including acetoin utilization protein (acuC) and acetylpolyamine a
68 rther alignment with other types of protein: acetoin-utilizing enzymes from eubacteria; acetylpolyami
69                         2,3-Pentanedione and acetoin were detected in 23 and 46 of the 51 flavors tes
70 , the volatile components 2,3-butanediol and acetoin were released exclusively from two bacterial str
71 etyl, a known respiratory hazard, along with acetoin, were the most prevalent of the flavoring chemic
72 e reductase (DCXR) metabolizes diacetyl into acetoin, which lacks this alpha-dicarbonyl group.