What do you know about acetoin?

[Viane in Iowa]

I am trying to figure out what this is exactly. We did an MRVP test on E Coli and Enterobacter aerogenes. In the Voges-Proskauer (VP) portion of the test the indicator, Methyl red, turned yellow if acetoin was present. I believe that was because the pH was above 6.0 (acetoin is supposed to be neutral). What I am trying to figure out is what is acetoin? Is it similar to acetone or acetyl CoA?

Thanks,
Viane in Iowa

[canalon]

According to the Merck index it's 3-Hydroxy-2-butanol and it is often produced from glucose fermentation by bacteria. I do not have much more to say about it though...