Production of [14C]-6-pentyl-2-pyrone in liquid cultures of Trichoderma harzianum
14C-Radiolabeled 6-pentyl-2-pyrone (6PP), a naturally occurring compound with commercially important fragrance and antimicrobial properties, was produced by Trichoderma harzianum Rifai grown in liquid cultures containing D-[U-14C]glucose in admixture with unlabeled D-glucose as the primary carbon so...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1998-09, Vol.46 (9), p.3747-3749 |
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| container_end_page | 3749 |
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| container_issue | 9 |
| container_start_page | 3747 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 46 |
| creator | Whitaker, G. (Horticultural and Food Research Institute, Hamilton, New Zealand.) Poole, P.R Cooney, J.M Lauren, D.R |
| description | 14C-Radiolabeled 6-pentyl-2-pyrone (6PP), a naturally occurring compound with commercially important fragrance and antimicrobial properties, was produced by Trichoderma harzianum Rifai grown in liquid cultures containing D-[U-14C]glucose in admixture with unlabeled D-glucose as the primary carbon source. Approximately 1.2% of the glucose consumed was converted to 6PP. Its specific incorporation rate, 5.6 x 10(5) Bq/mmol, was approximately 83% of the theoretical yield if glucose was the sole carbon source |
| doi_str_mv | 10.1021/jf980063p |
| format | Article |
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Its specific incorporation rate, 5.6 x 10(5) Bq/mmol, was approximately 83% of the theoretical yield if glucose was the sole carbon source</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf980063p</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>ANTIFUNGAL PROPERTIES ; AROMA ; Biological and medical sciences ; BIOSINTESIS ; BIOSYNTHESE ; BIOSYNTHESIS ; Biotechnology ; CELL CULTURE ; COMPOSE DE LA FLAVEUR ; COMPUESTOS DEL SABOR ; CULTIVO DE CELULAS ; CULTURE DE CELLULE ; FLAVOUR COMPOUNDS ; Fundamental and applied biological sciences. Psychology ; GLUCOSA ; GLUCOSE ; METABOLITE ; METABOLITES ; METABOLITOS ; Methods. Procedures. Technologies ; Microbial engineering. Fermentation and microbial culture technology ; NUTRIENT SOURCES ; NUTRIENTES ; NUTRIENTS ; ODEUR ; OLOR ; PROPIEDADES ANTIMICOSICAS ; PROPRIETE ANTIFONGIQUE ; SECONDARY METABOLITES ; SMELL ; SUBSTANCE NUTRITIVE ; TRICHODERMA HARZIANUM</subject><ispartof>Journal of agricultural and food chemistry, 1998-09, Vol.46 (9), p.3747-3749</ispartof><rights>1998 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,777,781,27905,27906</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2425147$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Whitaker, G. 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Its specific incorporation rate, 5.6 x 10(5) Bq/mmol, was approximately 83% of the theoretical yield if glucose was the sole carbon source</description><subject>ANTIFUNGAL PROPERTIES</subject><subject>AROMA</subject><subject>Biological and medical sciences</subject><subject>BIOSINTESIS</subject><subject>BIOSYNTHESE</subject><subject>BIOSYNTHESIS</subject><subject>Biotechnology</subject><subject>CELL CULTURE</subject><subject>COMPOSE DE LA FLAVEUR</subject><subject>COMPUESTOS DEL SABOR</subject><subject>CULTIVO DE CELULAS</subject><subject>CULTURE DE CELLULE</subject><subject>FLAVOUR COMPOUNDS</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GLUCOSA</subject><subject>GLUCOSE</subject><subject>METABOLITE</subject><subject>METABOLITES</subject><subject>METABOLITOS</subject><subject>Methods. Procedures. Technologies</subject><subject>Microbial engineering. 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(Horticultural and Food Research Institute, Hamilton, New Zealand.) ; Poole, P.R ; Cooney, J.M ; Lauren, D.R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-f242t-a50ece796b4530c26cec3d8b2b25f5fd37a3e23d559113afc87d18bfa2a2e38d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1998</creationdate><topic>ANTIFUNGAL PROPERTIES</topic><topic>AROMA</topic><topic>Biological and medical sciences</topic><topic>BIOSINTESIS</topic><topic>BIOSYNTHESE</topic><topic>BIOSYNTHESIS</topic><topic>Biotechnology</topic><topic>CELL CULTURE</topic><topic>COMPOSE DE LA FLAVEUR</topic><topic>COMPUESTOS DEL SABOR</topic><topic>CULTIVO DE CELULAS</topic><topic>CULTURE DE CELLULE</topic><topic>FLAVOUR COMPOUNDS</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>GLUCOSA</topic><topic>GLUCOSE</topic><topic>METABOLITE</topic><topic>METABOLITES</topic><topic>METABOLITOS</topic><topic>Methods. Procedures. Technologies</topic><topic>Microbial engineering. Fermentation and microbial culture technology</topic><topic>NUTRIENT SOURCES</topic><topic>NUTRIENTES</topic><topic>NUTRIENTS</topic><topic>ODEUR</topic><topic>OLOR</topic><topic>PROPIEDADES ANTIMICOSICAS</topic><topic>PROPRIETE ANTIFONGIQUE</topic><topic>SECONDARY METABOLITES</topic><topic>SMELL</topic><topic>SUBSTANCE NUTRITIVE</topic><topic>TRICHODERMA HARZIANUM</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Whitaker, G. (Horticultural and Food Research Institute, Hamilton, New Zealand.)</creatorcontrib><creatorcontrib>Poole, P.R</creatorcontrib><creatorcontrib>Cooney, J.M</creatorcontrib><creatorcontrib>Lauren, D.R</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Whitaker, G. (Horticultural and Food Research Institute, Hamilton, New Zealand.)</au><au>Poole, P.R</au><au>Cooney, J.M</au><au>Lauren, D.R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Production of [14C]-6-pentyl-2-pyrone in liquid cultures of Trichoderma harzianum</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1998-09-01</date><risdate>1998</risdate><volume>46</volume><issue>9</issue><spage>3747</spage><epage>3749</epage><pages>3747-3749</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>14C-Radiolabeled 6-pentyl-2-pyrone (6PP), a naturally occurring compound with commercially important fragrance and antimicrobial properties, was produced by Trichoderma harzianum Rifai grown in liquid cultures containing D-[U-14C]glucose in admixture with unlabeled D-glucose as the primary carbon source. Approximately 1.2% of the glucose consumed was converted to 6PP. Its specific incorporation rate, 5.6 x 10(5) Bq/mmol, was approximately 83% of the theoretical yield if glucose was the sole carbon source</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><doi>10.1021/jf980063p</doi><tpages>3</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 1998-09, Vol.46 (9), p.3747-3749 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_pascalfrancis_primary_2425147 |
| source | American Chemical Society |
| subjects | ANTIFUNGAL PROPERTIES AROMA Biological and medical sciences BIOSINTESIS BIOSYNTHESE BIOSYNTHESIS Biotechnology CELL CULTURE COMPOSE DE LA FLAVEUR COMPUESTOS DEL SABOR CULTIVO DE CELULAS CULTURE DE CELLULE FLAVOUR COMPOUNDS Fundamental and applied biological sciences. Psychology GLUCOSA GLUCOSE METABOLITE METABOLITES METABOLITOS Methods. Procedures. Technologies Microbial engineering. Fermentation and microbial culture technology NUTRIENT SOURCES NUTRIENTES NUTRIENTS ODEUR OLOR PROPIEDADES ANTIMICOSICAS PROPRIETE ANTIFONGIQUE SECONDARY METABOLITES SMELL SUBSTANCE NUTRITIVE TRICHODERMA HARZIANUM |
| title | Production of [14C]-6-pentyl-2-pyrone in liquid cultures of Trichoderma harzianum |
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