Comparative Assessment of Factors Involved in Acetoin Synthesis by Bacillus subtilis 168

Table 2

Variation in titers of pyruvate and acetoin by change of initial glucose concentration.

Glucose; (g/L)	Time of maximum acetoin yield (h)	Maximum acetoin*; (g/L)	Pyruvate*; (mg/L)	Residual glucose at maximum acetoin yield* (g/L)	Yield; (mol·mol^−1)*
2.5	28	0.08±0.06	5	0.6±0.09	0.06
5	40	0.2±0.03	50	0.8±0.11	0.08
10	40	0.4±0.08	58	3±0.08	0.08
20	75	0.71±0.05	172	5±0.26	0.07
50	125	1.4±0.10	2800	12±1.26	0.05
100	156	2.7±0.12	3500	23±1.96	0.05

∗Time of maximum acetoin accumulation.