Biomolecules produced in liquid-state fermentation by a marine-derived fungus, Penicillium roqueforti
| Autor: | Irma Herrera Bravo de Laguna, Roberto Mioso, Juan José Santana Rodríguez, Juan E. González González, Francisco Javier Toledo Marante |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: |
chemistry.chemical_classification
biology Ergosterol peroxide chemical characterization Fatty acid Penicillium roqueforti General Chemistry Shikimic acid biology.organism_classification Peroxide lcsh:Chemistry chemistry.chemical_compound lcsh:QD1-999 chemistry Biochemistry Fermentation Food science Triolein Mycotoxin high value-added biomolecules |
| Zdroj: | Química Nova, Volume: 37, Issue: 2, Pages: 260-267, Published: APR 2014 Química Nova, Vol 37, Iss 2, Pp 260-267 (2014) Química Nova v.37 n.2 2014 Química Nova Sociedade Brasileira de Química (SBQ) instacron:SBQ |
| Popis: | Screening of biomass of a new marine-derived strain of Penicillium roqueforti, as produced by liquid-state fermentation, led to the identification of several volatile organic compounds active in the fatty acid pathway as well as fragments produced by their catabolism, terpenoids, and metabolites from the shikimic acid pathway. In addition, five non-volatile organic compounds, triolein, ergosterol peroxide, 9(11)-dehydroergosterol peroxide, 4-hydroxybenzaldehyde, and d-mannitol, were isolated and identified by spectroscopy. The results showed that this fungal strain did not produce any mycotoxin in the culture conditions applied, and thus is useful for industrial applications, where high value-added biomolecules are generated. |
| Databáze: | OpenAIRE |
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