-
Acetoin, also
known as 3-hydroxybutanone or
acetyl methyl carbinol, is an
organic compound with the
formula CH3CH(OH)C(O)CH3. It is a
colorless liquid...
- an
acetoin racemase (EC 5.1.2.4) is an
enzyme that
catalyzes the
chemical reaction (S)-
acetoin ⇌ {\displaystyle \rightleftharpoons } (R)-
acetoin This...
-
Acetoin dehydrogenase (EC 2.3.1.190,
acetoin dehydrogenase complex,
acetoin dehydrogenase enzyme system, AoDH ES) is an
enzyme with
systematic name acetyl-CoA:acetoin...
-
industrially by
dehydrogenation of 2,3-butanediol.
Acetoin is an intermediate.
Diacetyl and
acetoin are two
compounds that give
butter its characteristic...
-
Diacetyl reductase ((S)-
acetoin forming) (EC 1.1.1.304, (S)-
acetoin dehydrogenase) is an
enzyme with
systematic name (S)-
acetoin:NAD+ oxidoreductase. This...
-
Diacetyl reductase ((R)-
acetoin forming) (EC 1.1.1.303, (R)-
acetoin dehydrogenase) is an
enzyme with
systematic name (R)-
acetoin:NAD+ oxidoreductase. This...
-
contribute to the
flavor of
kefir are
pyruvic acid,
acetic acid,
diacetyl and
acetoin (both of
which contribute a "buttery" flavor),
citric acid, acetaldehyde...
- is the name of two
acetoin forming enzymes:
Diacetyl reductase ((R)-
acetoin forming)
Diacetyl reductase ((S)-
acetoin forming)
Acetoin dehydrogenase This...
- Voges–Proskauer /ˈfoʊɡəs ˈprɒskaʊ.ər/ or VP is a test used to
detect acetoin in a
bacterial broth culture. The test is
performed by
adding alpha-naphthol...
- In enzymology, an
acetoin-ribose-5-phosphate
transaldolase (EC 2.2.1.4) is an
enzyme that
catalyzes the
chemical reaction 3-hydroxybutan-2-one + D-ribose...
