Studies on acetic acid bacteria and their utilization (part 14)

Formation of acetoin in synthetic medium with added various carbon sources

Abstract

Formation of acetoin by A. aceti IFO 3284 strain was determined in a synthetic medium with added various carbon sources.
(1) Malt, apple, and wine vinegars contained a large amount of acetoin and diacetyl but spirit vinegar did not.
(2) Great quantity of acetoin was formed from lactic acid. It is presumed that lactic acid is pyruvic acid by a lactate dehydrogenase of acetic acid bacteria and is further metabolized.
(3) A small amount of acetoin was produced from ethyl alcohol and the main organic acids included in the TCA cycle.