Studies on acetic acid bacteria and their utilization (part 14)

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  • 酢酸菌とその利用　１４　　各種炭素源の単独添加によるアセトインの生成
  • サクサンキン ト ソノ リヨウ ニカンスルケンキュウ 14 カクシュ タンソゲ
  • 各種炭素源の単独添加によるアセトインの生成

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Formation of acetoin by A. aceti IFO 3284 strain was determined in a synthetic medium with added various carbon sources.<BR>(1) Malt, apple, and wine vinegars contained a large amount of acetoin and diacetyl but spirit vinegar did not.<BR>(2) Great quantity of acetoin was formed from lactic acid. It is presumed that lactic acid is pyruvic acid by a lactate dehydrogenase of acetic acid bacteria and is further metabolized.<BR>(3) A small amount of acetoin was produced from ethyl alcohol and the main organic acids included in the TCA cycle.

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