Diacetyl aus Acetaldehyd

Diacetyl: occurrence, analysis, and toxicity.

Diacetyl possesses a butter-like flavor and has been widely used as a flavoring agent. It forms from sugars and lipids via various bacteria and heat treatment in various foods and beverages, such as milk. The toxicity of diacetyl, especially when inhaled, has recently attracted the attention not only of consumers but also of regulatory agencies. Even though accurate quantitative analysis of dia...

A study of the reaction of urea with diacetyl monoxime and diacetyl.

Biosynthesis of diacetyl in bacteria and yeast.

Both diacetyl and acetoin were produced by cell-free extracts and cultures of Pseudomonas fluorescens, Aerobacter aerogenes, Lactobacillus brevis, and Saccharomyces cerevisiae 299, whereas only acetoin was produced by cell-free extracts and cultures of Streptococcus lactis, Serratia marcescens, Escherichia coli, and S. cerevisiae strains 513 and 522. Cell-free extracts that produced diacetyl di...

Spirochaeta aurantia has diacetyl chloramphenicol esterase activity.

The free-living spirochete Spirochaeta aurantia was nearly as susceptible to diacetyl chloramphenicol, the product of chloramphenicol acetyltransferase, as it was to chloramphenicol itself. This unexpected susceptibility to diacetyl chloramphenicol was wholly or partly the consequence of intrinsic carboxylesterase activity, as indicated by high-performance liquid chromatography, thin-layer chro...

The Sweet, Sweet Smell of Diacetyl

Chemosensation in C. elegans Worms have a very simple chemosensory system composed of 32 neurons. Despite this simplicity, they are capable of detecting and appropriately responding to a Dallas, Texas 75235-9111 wide range of chemicals (Bargmann et al. Lucretius, one of the early Greek atomists, suggested have shown that chemoattraction to a number of mole-that all substances having odor gave o...