Production of Acetoin from Sweet Sorghum Syrup and Beet Juice via Fermentation
Autor: | Keitarou Kimura, Maureen S. Wright, K. Thomas Klasson |
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Rok vydání: | 2019 |
Předmět: |
0106 biological sciences
biology Food industry business.industry Acetoin food and beverages 04 agricultural and veterinary sciences Bacillus subtilis biology.organism_classification 01 natural sciences chemistry.chemical_compound chemistry 040103 agronomy & agriculture 0401 agriculture forestry and fisheries Sugar beet Fermentation Food science Sugar business Agronomy and Crop Science Sweet sorghum Aroma 010606 plant biology & botany |
Zdroj: | SC30202003120005 NARO成果DBd |
ISSN: | 0974-0740 0972-1525 |
Popis: | Acetoin (3-hydroxy-2-butanone) is a four-carbon ketone–alcohol used in the food industry and is also a precursor to important industrial chemicals such as butanediols and butanols. It is used in the food industry for the production of several foods and beverages and in the cosmetic industry to confer a desirable aroma. Sugars produced by sugar beets and sweet sorghum were evaluated for microbial conversion to acetoin, as a potentially cost-effective alternative to synthetic production of acetoin. This is our preliminary work with sugar beet and sweet sorghum sugars as starting materials for the production of acetoin using the bacterium Bacillus subtilis. The results show that the compound was produced at a maximal concentration of 6% (weight/volume) following the conversion of the diluted sugar crop syrups. |
Databáze: | OpenAIRE |
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