1. The form produced by bacteria is (R)-acetoin.

2. Diacetyl and acetoin are two compounds that give butter its characteristic taste.

3. Pseudomonas putida, ethylphenylacetate esterase, acetoin cleaving system, acoC gene, dihydrolipoamide acetyl-transferase, E2 component, acoR gene.

4. Acetoin is one of the widely-used flavors, which is mainly chemically synthesized and produced by microbe.

5. Aerobiosis creates the pre-conditions for acetoin- and probably valine-synthesis, but the synthesis itself is induced by adding NH4+.

6. Acetoin, giving a creamy yogurt aroma and buttery taste, exists in cereal vinegar as an important flavor substance and is mainly produced by the metabolism of Lactobacillus and Acetobacter during multispecies solid-state acetic acid fermentation

7. Intermedius were 0% for growth on modified Baird-Parker agar, 0% for growth on P agar supplemented with Acriflavin, 1% for production of acetoin, 0% for anaerobic fermentation of mannitol, and 100% for presence of beta-galactosidase