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

authored by

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.

External Organisation(s)

Technical University of Munich (TUM)

Type

Article

Journal

Zeitschrift für Naturforschung - Section C Journal of Biosciences

Volume

41

Pages

963-970

No. of pages

8

ISSN

0939-5075

Publication date

01.12.1986

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

General Biochemistry,Genetics and Molecular Biology

Electronic version(s)

https://doi.org/10.1515/znc-1986-11-1202 (Access: Open)