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« Previous AbstractA positive feedback loop stabilizes the guanine-nucleotide exchange factor Cdc24 at sites of polarization    Next AbstractProduction of volatile organic compounds (VOCs) by yeasts isolated from the ascocarps of black (Tuber melanosporum Vitt.) and white (Tuber magnatum Pico) truffles »

Antonie Van Leeuwenhoek


Title:A study on volatile organic compounds (VOCs) produced by tropical ascomycetous yeasts
Author(s):Buzzini P; Martini A; Cappelli F; Pagnoni UM; Davoli P;
Address:"Dipartimento di Biologia Vegetale e Biotecnologie Agroambientali, Sezione di Microbiologia Applicata, Universita di Perugia, Borgo XX Giugno, 06100 Perugia, Italy. pbuzzini@unipg.it"
Journal Title:Antonie Van Leeuwenhoek
Year:2003
Volume:84
Issue:4
Page Number:301 - 311
DOI: 10.1023/a:1026064527932
ISSN/ISBN:0003-6072 (Print) 0003-6072 (Linking)
Abstract:"As a part of a program aiming at the selection of strains which might be of interest as sources of natural flavouring molecules, the production of volatile organic compounds (VOCs) by 98 ascomycetous yeast strains (representative of 40 species belonging to 12 genera) isolated from tropical environments was investigated. Volatiles produced were sampled by means of headspace solid-phase microextraction (SPME) and the compounds were analysed and identified by gas chromatography-mass spectroscopy (GC-MS). The VOCs produced were found to be alcohols (amyl alcohol and isoamyl alcohol), aldehydes (2-methyl-2-hexenal and 2-isopropyl-5-methyl-2-hexenal) and esters (ethyl isobutyrate, isobutyl acetate, isoamyl acetate, 2-methylbutyl acetate, ethyl isovalerate, isoamyl propionate and phenylmethyl acetate). Differences in VOC profiles were used to cluster the yeast strains into 25 VOC phenotypes. The different frequency of VOC phenotypes in three specific habitats was correlated to the divergent environmental conditions, possibly affecting the selection of specific yeasts. From a biotechnological viewpoint, this study reveals the potentiality of ascomycetous yeasts isolated from tropical environments as a promising source of VOCs relevant in food and fragrance industry"
Keywords:Alcohols/chemistry/*metabolism Aldehydes/chemistry/*metabolism Ascomycota/chemistry/isolation & purification/*metabolism Brazil Environmental Microbiology Esters/chemistry/*metabolism Flavoring Agents/*chemistry Gas Chromatography-Mass Spectrometry Indust;
Notes:"MedlineBuzzini, Pietro Martini, Alessandro Cappelli, Francesco Pagnoni, Ugo Maria Davoli, Paolo eng Netherlands 2003/10/24 Antonie Van Leeuwenhoek. 2003; 84(4):301-11. doi: 10.1023/a:1026064527932"

 
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