Open AccessMechanisms of Acetoin Toxicity and Adaptive Responses in an Acetoin-Producing Species, Lactococcus lactis
Author(s) -
Bénédicte Cesselin,
Céline Henry,
Alexandra Gruss,
Karine Gloux,
Philippe Gaudu
Publication year - 2021
Publication title -
applied and environmental microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.552
H-Index - 324
eISSN - 1070-6291
pISSN - 0099-2240
DOI - 10.1128/aem.01079-21
Subject(s) - acetoin , lactococcus lactis , diacetyl , biochemistry , bacteria , chemistry , lactococcus , operon , lactic acid , biology , food science , fermentation , escherichia coli , gene , genetics
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 byLactococcus lactis when it grows under aerobic respiration.
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