Identification of odorous compounds from nine fermentor-cultivated Streptomyces strains
Language English Country United States Media print-electronic
Document type Journal Article, Research Support, Non-U.S. Gov't
- MeSH
- Fermentation * MeSH
- Heterocyclic Compounds chemistry MeSH
- Odorants analysis MeSH
- Gas Chromatography-Mass Spectrometry MeSH
- Streptomyces chemistry metabolism MeSH
- Volatilization MeSH
- Publication type
- Journal Article MeSH
- Research Support, Non-U.S. Gov't MeSH
- Names of Substances
- Heterocyclic Compounds 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.
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