A Summary of Producing Acetoin by Biological Method

Abstract

Acetoin (3-hydroxy-2-butanone) is an important frankincense flavor and 4-carbon platform compound, which is widely used in food, daily chemical, chemical and pharmaceutical industries. With the continuous improvement of people's living standards, it has proposed more food safety High requirements. At present, the US JM Company, German BASF Company and Japan's Xinda Company mainly produce 3-hydroxybutanone in the world. At present, its production method is mainly based on chemical synthesis. The process has serious pollution, complex process, unstable product quality, and limited raw material sources. Biological method has abundant raw material sources and can be regenerated, environmentally friendly process, mild conditions, and products. High quality and other advantages have attracted attention. At present, there is no report on the scale production of 3-hydroxybutanone by biological method at home and abroad. Coming from the pressures of population, resources, environment, etc., the traditional chemical industry using fossil resources as raw materials is bound to be gradually replaced by new and environmentally friendly biochemical industries using renewable resources as raw materials. Carrying out environmentally friendly, abundant sources of raw materials, mild conditions, products can be regarded as pure natural microbial fermentation technology to produce 3-hydroxybutanone technology has broad prospects for promotion and application. This article summarizes the research status of the production of 3-hydroxybutanone by biological methods, including 3-hydroxybutanone producing strains, 3-hydroxybutanone synthesis pathway, 3-hydroxybutanone decomposition pathway, metabolic mechanism and related enzymes, metabolic regulation Mechanism and efficient accumulation strategy of 3-hydroxybutanone.

Utilization of banana peel as functional ingredient in pudding: physicochemical and sensory aspects

“…Acetoin is an aromatic compound in the Cavendish banana species, to which Ambon belongs [24]. Acetoin gives a creamy and butter-like aroma, widely used in milk and cream production [25]. The presence of acetoin was the proposed reason for the increased perception of the milk aroma on A6.…”

The predicted acetoin dehydrogenase pathway represses sporulation ofClostridioides difficile

“…In the model sporulating bacterium, Bacillus subtilis, the metabolism of acetoin during post-exponential growth supports spore formation (13,14). Although acetoin synthesis and degradation has been examined in clostridial species as it relates to industrial fermentation, food science, and solvent production, the relationship between pH, acetoin metabolism, and sporulation is not clear (10,(15)(16)(17)(18) In this study, we sought to determine if acetoin availability and utilization contributes to C. difficile spore formation. Herein, we investigated the predicted acetoin metabolic gene cluster (acoRABCL, CD0035-CD0039) and assessed the impact of this pathway on C. difficile gene expression, growth, and sporulation.…”