Source:http://linkedlifedata.com/resource/pubmed/id/16233291
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| Predicate | Object |
|---|---|
| rdf:type | |
| lifeskim:mentions | |
| pubmed:issue |
2
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| pubmed:dateCreated |
2005-10-19
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| pubmed:abstractText |
A wild strain of brown-rot basidiomycete Piptoporus soloniensis produced a sweet flavor similar to tropical fruits in liquid cultures. The major and minor compounds were identified to be gamma-decalactone and gamma-octanolactone by gas chromatography-mass spectrometry analysis, respectively. The growth and production of gamma-decalactone by P. soloniensis in broth to which fatty acids had been added were investigated. The addition of 12-hydroxystearic acid and ricinoleic acid to the culture markedly enhanced the production of gamma-decalactone. On the other hand, addition of myristic acid, palmitic acid, stearic acid and oleic acid to the culture resulted in a higher production of gamma-octanolactone. The addition of hexanoic acid, octanoic acid, decanoic acid, lauric acid, linoleic acid and linolenic acid to the culture reduced the growth of P. soloniensis and production of gamma-decalactone and gamma-octanolactone. This strain accumulated oxalic acid in liquid culture and grew sufficiently under strongly acidic conditions.
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| pubmed:language |
eng
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| pubmed:journal | |
| pubmed:status |
PubMed-not-MEDLINE
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| pubmed:issn |
1389-1723
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| pubmed:author | |
| pubmed:issnType |
Print
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| pubmed:volume |
94
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| pubmed:owner |
NLM
|
| pubmed:authorsComplete |
Y
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| pubmed:pagination |
182-5
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| pubmed:year |
2002
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| pubmed:articleTitle |
Production of gamma-lactones by the brown-rot basidiomycete Piptoporus soloniensis.
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| pubmed:affiliation |
Department of Biotechnology, Faculty of Engineering, Tottori University, 4-101 Koyama-cho Minami, Tottori 680-8552, Japan. okamoto@bio.tottori-u.ac.jp
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| pubmed:publicationType |
Journal Article
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