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.

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甜高粱糖浆和甜菜汁发酵发酵制乙酰丙酮

丙酮（3-羟基-2-丁酮）是食品工业中使用的四碳酮醇，也是重要的工业化学品（如丁二醇和丁醇）的前体。它在食品工业中用于生产多种食品和饮料，在化妆品工业中用于赋予所需的香气。对甜菜和甜高粱生产的糖进行了微生物转化为乙酰丙酮的评估，这是合成乙酰丙酮的一种潜在的具有成本效益的选择。这是我们的初步工作，以甜菜和甜高粱糖为原料，利用枯草芽孢杆菌生产丙酮酸。结果表明，稀释的糖料糖浆转化后，该化合物的最大浓度为6％（重量/体积）。