Biosynthesis of Flavor Compounds by Microorganisms 6. Odorous Constituents of Polyporus durus (Basidiomycetes)

verfasst von

R. G. Berger, K. Neuhäuser, F. Drawert

Abstract

The neutral volatile constituents produced by shake flask cultured mycelium of Polyporus durus comprise aliphatic and aromatic alcohols, lactones and various carbonyl compounds, and sesquiterpenoids. The occurrence of five 2, 3-unsaturated 4-olides (γ-lactones), some of which were identified for the first time in nature, is characteristic of the fungus. The presence of a synthetic triglyceride in the nutrient medium strongly favors the formation of lactones and other volatile flavor compounds.

Externe Organisation(en)

Technische Universität München (TUM)

Typ

Artikel

Journal

Zeitschrift für Naturforschung - Section C Journal of Biosciences

Band

41

Seiten

963-970

Anzahl der Seiten

8

ISSN

0939-5075

Publikationsdatum

01.12.1986

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Allgemeine Biochemie, Genetik und Molekularbiologie

Elektronische Version(en)

https://doi.org/10.1515/znc-1986-11-1202 (Zugang: Offen)