n :  a method for detecting the presence of acetoin in a bacterial broth culture in which the addition of a concentrated solution of sodium hydroxide produces a red color in the presence of the substance
 
Voges, Daniel Wilhelm Otto (b 1867), and Proskauer, Bernhard (1851-1915), German bacteriologists. In 1898 at the Institute for Infectious Diseases, Proskauer and Voges developed the Voges-Proskauer reaction.
 
 
 
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