Linked Life Data

13947000

Source:http://linkedlifedata.com/resource/pubmed/id/13947000

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:dateCreated
1963-12-1
pubmed:abstractText
When 1 mum sodium octanoate was the substrate for spores, most of the molecule was recovered as CO(2) and no ketone was produced. However, when larger concentrations (20 mum) were used as substrate, part of the molecule was converted to methyl ketone and part was completely oxidized. Optimal conditions for the production of 2-heptanone were determined because of the importance of this compound in giving aroma and flavor to mold-ripened cheeses. Optimal ketone formation was not dependent upon the temperature and length of time at which the spores were stored. The spore suspensions were stored for over 36 months at 4 C without losing their ability to convert octanoic acid to 2-heptanone. The oxidation of octanoic acid was inhibited by cyanide, carbon monoxide, mercury, 2,3-dimercapto-1-propanol, and alpha, alpha-dipyridyl. No ketone was produced under anaerobic conditions. Although no intermediates of fatty acid oxidation were isolated, since an active cell-free preparation could not be obtained, this investigation has yielded some evidence for the beta oxidation of the fatty acids by spores of Penicillium roqueforti.
pubmed:commentsCorrections
pubmed:keyword
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
OM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Mar
pubmed:issn
0003-6919
pubmed:author
pubmed:issnType
Print
pubmed:volume
11
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
166-70
pubmed:dateRevised
2009-11-18
pubmed:meshHeading
pubmed:year
1963
pubmed:articleTitle
Fatty acid oxidation by spores of Penicillium roqueforti.
pubmed:publicationType
Journal Article