Production of γ-Lactones by the Brown-Rot Basidiomycete Piptoporus soloniensis

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概要

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• 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 γ-decalactone and γ-octanolactone by gas chromatography-mass spectrometry analysis, respectively. The growth and production of γ-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 γ-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 γ-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 γ-decalactone and γ-octanolactone. This strain accumulated oxalic acid in liquid culture and grew sufficiently under strongly acidic conditions.

• 社団法人日本生物工学会の論文
• 2002-08-25

著者

• YANASE Hideshi

  Department of Biotechnology, Faculty of Engineering, Tottori University

• Yanase Hideshi

  Department Of Agricultural Chemistry College Of Agriculture University Of Osaka Prefecture

• Okamoto Kenji

  Department of Chemistry, Graduate School of Science, Kyoto University

• Okamoto Kenji

  Department Of Applied Physics Osaka University

• Hattori Tsutomu

  Forestry And Forest Products Res. Inst. Kyoto Jpn

• CHIMORI MIEKO

  Department of Biotechnology, Faculty of Engineering, Tottori University

• IWANAGA FUMI

  Department of Biotechnology, Faculty of Engineering, Tottori University

• Iwanaga Fumi

  Department Of Biotechnology Faculty Of Engineering Tottori University

• Chimori Mieko

  Department Of Biotechnology Faculty Of Engineering Tottori University

• Hattori Tsutomu

  Forestry And Forest Products Research Institute

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