The chemical composition of odors produced by nine strains of Streptomyces was determined. Strains Streptomyces aureofaciens, S. avermitilis, S. cinamomensis, S. coelicolor, S. griseus, S. lividans, S. rimosus, S. spectabilis, S. virginiae (as representatives of producers of biologically active compounds) were cultivated at the same time statically in dishes and in shaken flasks at similar cultivation conditions. According to the GC-MS analysis of odor compounds, more than twenty noteworthy volatile chemical individuals were identified. As the main component of odor spectrum geosmin and homologues of oxolones (dihydrofuranones) were found; the other compounds (pyrazine derivatives, acetoin and its homologues, aromatic esters, furan derivatives, etc.) were in minority.

Institute of Chemical Technology 166 28 Prague Czechia

Folia Microbiol (Praha). 2002;47(2):200. PubMed

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Identification of odorous compounds from nine fermentor-cultivated Streptomyces strains

Relationship between volatile odorous substances and production of avermectins by Streptomyces avermitilis