Acetoin (3-hydroxybutanone) 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. Acetoin is produced from glucose by the bacterium Bacillus subtilis, but the nutrient requirements are unknown when grown on complex sugar sources. Normally, salts, urea, and complex nutrients such as yeast extract and corn steep liquor are added to help the bacterium grow on glucose. We tested high color sugar beet extract as a sugar source for bacterial growth and acetoin production. Based on our initial work, yeast extract can be eliminated without impact on acetoin production. This represents a cost saving to the overall process.