Production of acetoin by Bacillus subtilis TH-49

@article{Xu2011ProductionOA,
  title={Production of acetoin by Bacillus subtilis TH-49},
  author={Hui Xu and Shiru Jia and Jianjun Liu},
  journal={2011 International Conference on Consumer Electronics, Communications and Networks (CECNet)},
  year={2011},
  pages={1524-1527}
}
Acetoin (3-hydroxy-2-butanone) is an important flavor compound, widely existing in dairy products and some fruits. An study has been performed on acetoin production Bacillus subtilis TH-49. The mutant was obtained by treating B. subtilis NT-50–44 with compound mutation and subjecting it to a shake flask fermentation selection procedure. It was proved that the main metabolite produced by mutant strain TH-49 was acetoin and there were almost no 2,3-butanediol and 2,3-butanedione by gas… CONTINUE READING
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