Detail of "513-85-9"

CAS Number:
513-85-9
Name:
2,3-Butanediol
Molecular Structure:
Formula:
C₄H₁₀O₂
Molecular Weight:
90.14
Deleted CAS:
98923-25-2
Synonyms:
2,3-Butyleneglycol;2,3-Dihydroxybutane;Dimethylethylene glycol;
EINECS:
208-173-6
Density:
0.997 g/cm³
Melting Point:
25 °C(lit.)
Boiling Point:
180.7 °C at 760 mmHg
Flash Point:
85 °C
Solubility:
soluble in water
Appearance:
viscous colourless liquid, or colourless to white solid
Safety:
24/25 Details

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Reference

Effect of pyruvate concentration, incubation period and associative growth on acetoin and diacetyl production by lactic acid bacteria in skim milk: Effect of pyruvate concentration, incubation period and associative growth on acetoin and diacetyl production by lactic acid bacteria in skim milk. Hegazi, F. Z.; Abo-Elnaga, I. G. (Fac. Agric., Univ. Assiut, Assiut, Egypt). Microbiol., Aliments, Nutr., 8(2), 119-25 (English) 1990. CODEN: MANUEP. ISSN: 0759-0644. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Section cross-reference(s): 10 The abs.Several reagents with their cas registry numbers 513-86-0 and 77-92-9 are used here. amt. of acetoin and diacetyl and the amt. pro mmol/mL pyruvate produced by 9 strains starter cultures of the genera Lactococcus, Leuconostoc, and Lactobacillus increased with increased substrate concn. The largest amt. of these neutral carbonyl compds. required 34 days to be achieved at a pyruvate concn. of 27.8 mmol/mL, whereas it took only 6 days and then decreased when the concn. was raised to 222 mmol/mL. 2,3-Butanediol dehydrogenase, which catalyzes the redn. of acetoin to 2,3-butanediol, appears to be induced when acetoin is present at high concn. The largest amt. of diacetyl was formed by most of the strains at the lowest level of pyruvate after 62 days and at the highest level after 6 days, after which it decreased, most likely due to redn. to acetoin by the diacetyl reductase. The decrease differed greatly from strain to strain indicating a variable content and activity of the diacetyl reductase. Pyruvate, usually produced in milk in small amts. as an intermediate metabolite, appeared to play a role in diacetyl formation by lactic acid bacteria during the ripening of many cheese varieties. Diacetyl would probably reach its highest concn. in cheese within about 60-90 days. Prodn. of acetoin and diacetyl in mixed-strain skim milk cultures with added citrate was either increased or markedly decreased compared to the single-strain cultures. .

2,3-Butanediol production by fermentation methods: 2,3-Butanediol production by fermentation methods. II. Effect of various physiological conditions on fermentation. Erarslan, Altan (Muhendislik Fak., ODTU, Gaziantep, Turk.). Doga, Seri B, 8(1), 36-41 (Turkish) 1984. CODEN: DSBADX. DOCUMENT TYPE: Journal CA Section: 16 (Fermentation and Bioindustrial Chemistry) The effect of various physiol. conditions on 2,3-butanediol [513-85-9] fermn. by Enterobacter aerogenes IAM 1133 was investigated. The fermn. temp. was 30°, and the optimal pH was 5.0. Aeration was necessary for the efficiency of fermn.; optimal aeration conditions were estd. as the completely utilized state of the satn. concn. of dissolved O2 in the fermn. medium by microorganisms. When the redox potential of the culture medium was lower than -405 mV, there was a decrease in bacterial growth and 2,3-butanediol prodn.

Detail of "513-85-9"

2,3-Butanediol

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CAS No.513-85-9 2,3-Butanediol

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CAS No.513-85-9 2,3-Butanediol

CAS No.513-85-9 2,3-Butanediol

CAS No.513-85-9 2,3-Butanediol

CAS No.513-85-9 2,3-Butanediol

CAS No.513-85-9 2,3-Butanediol

CAS No.513-85-9 2,3-Butanediol

CAS No.513-85-9 2,3-Butanediol

CAS No.513-85-9 2,3-Butanediol

CAS No.513-85-9 2,3-Butanediol

CAS No.513-85-9 2,3-Butanediol

CAS No.513-85-9 2,3-Butanediol

CAS No.513-85-9 2,3-Butanediol

CAS No.513-85-9 2,3-Butanediol

CAS No.513-85-9 2,3-Butanediol

Reference