Mechanisms of Acetoin Toxicity and Adaptive Responses in an Acetoin-Producing Species, Lactococcus lactis
Bénédicte Cesselin, Céline Henry, Alexandra Gruss, Karine Gloux, Philippe Gaudu
Abstract
Acetoin, 3-hydroxyl,2-butanone, has diverse uses in chemical industry, agriculture, and dairy industries as a volatile compound that generates aromas. In bacteria, it can be produced in high amount by Lactococcus lactis when it grows under aerobic respiration.
Topics & Concepts
AcetoinLactococcus lactisBiochemistryDiacetylBacteriaFatty acidLactococcusLactic acidChemistryBiologyOperonDehydrataseCheese ripeningStreptococcaceaeStarvation responsePropionateCheesemakingCatabolismEnterococcus faeciumFood sciencePropionibacterium freudenreichiiMetabolic pathwayFermentationCoccus (insect)MetabolismLong chain fatty acidMicrobial Metabolic Engineering and BioproductionMicrobial metabolism and enzyme functionFermentation and Sensory Analysis