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Identification of odorous compounds from nine fermentor-cultivated Streptomyces strains
Tomáš Řezanka, Aleš Prell, Karel Sigler
Folia microbiologica.
2008 ;
53 (4) :
315-318.
Jazyk angličtina Země Česko
Perzistentní odkaz
https://www.medvik.cz/link/bmc07522987
- MeSH
- fermentace MeSH
- heterocyklické sloučeniny chemie MeSH
- odoranty analýza MeSH
- plynová chromatografie s hmotnostně spektrometrickou detekcí MeSH
- Streptomyces chemie metabolismus MeSH
- volatilizace MeSH
The chemical composition was determined of odors produced by nine strains of streptomycetes (Streptomyces aureofaciens, S. avermitilis, S. cinnamonensis, S. coelicolor, S. griseus, S. lividans, S. rimosus, S. spectabilis, S. virginiae) cultivated in a fermentor under similar cultivation conditions. GC-MS analysis identified more than twenty noteworthy volatile chemical individuals. The main components of the odor spectrum were geosmin and unique homologues of oxolones (dihydrofuranones), minor compounds included, e.g., pyrazine derivatives, acetoin and its homologues, aromatic esters, furan derivatives.
Bibliografie atd.
Lit.: 25
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