Identification of Streptomyces odor spectrum
Language English Country United States Media print
Document type Journal Article, Research Support, Non-U.S. Gov't
PubMed
11980268
DOI
10.1007/bf02818563
Knihovny.cz E-resources
- MeSH
- Furans chemistry metabolism MeSH
- Naphthols chemistry metabolism MeSH
- Odorants analysis MeSH
- Gas Chromatography-Mass Spectrometry MeSH
- Pyrazines chemistry metabolism MeSH
- Streptomyces growth & development metabolism MeSH
- Volatilization MeSH
- Publication type
- Journal Article MeSH
- Research Support, Non-U.S. Gov't MeSH
- Names of Substances
- Furans MeSH
- geosmin MeSH Browser
- Naphthols MeSH
- Pyrazines MeSH
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.
Folia Microbiol (Praha). 2002;47(2):200. PubMed
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Identification of odorous compounds from nine fermentor-cultivated Streptomyces strains
