A study on volatile organic compounds (VOCs) produced by tropical ascomycetous yeasts

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 84, Issue 4, 2003, Pages 301-311

  Buzzini, Pietro ^a   Martini, Alessandro ^a   Cappelli, Francesco ^b   Pagnoni, Ugo Maria ^b   Davoli, Paolo ^b  

^a UNIVERSITY OF PERUGIA   (Italy)

^b UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

Author keywords

GC MS; Headspace SPME; Screening; Tropical environments; VOCs; Yeasts

Indexed keywords

2 METHYLBUTYRIC ACID; ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; CHEMICAL COMPOUND; ESTER DERIVATIVE; FRAGRANCE; ISOBUTYRIC ACID; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; ISOVALERIC ACID; PENTANOL; PROPIONIC ACID; VOLATILE ORGANIC COMPOUND;

VOLATILE ORGANIC COMPOUND; YEAST;

ARTICLE; ASCOMYCETES; CLUSTER ANALYSIS; CONTROLLED STUDY; CORRELATION ANALYSIS; FOOD INDUSTRY; FUNGAL STRAIN; FUNGUS ISOLATION; GAS CHROMATOGRAPHY; HABITAT SELECTION; MASS SPECTROMETRY; NONHUMAN; PHENOTYPE; PRIORITY JOURNAL; SOLID PHASE MICROEXTRACTION; SPECIES DIFFERENCE; SPECIES HABITAT; TROPICAL RAIN FOREST; YEAST;

ALCOHOLS; ALDEHYDES; ASCOMYCOTA; BRAZIL; ENVIRONMENTAL MICROBIOLOGY; ESTERS; FLAVORING AGENTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; INDUSTRIAL MICROBIOLOGY; PLANTS; SOIL MICROBIOLOGY; TREES; VOLATILIZATION; YEASTS;

ASCOMYCOTA; FUNGI;

EID: 0242577044     PISSN: 00036072     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1026064527932     Document Type: Article

References (36)

1. Berger C., Khan J.A., Molimard P, Martin N. and Spinnler H.E. 1999. Production of sulfur flavours by ten strains of Geotrichum candidum. Appl. Environ. Microbiol. 65: 5510-5514.
2. Berger R.G. and Drawert F. 1987. Biotechnology in flavour research: achievements, needs and perspectives. In: Martens M., Dalen G.A. and Russwurm H. Jr. (eds), Flavour Science and Technology. Wiley and Sons, New York, pp. 199-215.
3. Bull A.T., Goodfellow M. and Slater J.H. 1992. Biodiversity as a source of innovation in biotechnology. Annu. Rev. Microbiol. 46: 219-252.
4. Cailleux A., Bouchara J.P., Daniel V., Chabasse D. and Allain P. 1992. Gas chromatography-mass spectrometry analysis of volatile organic compounds produced by some micromycetes. Chromatographia 34: 613-617.
5. Capriotti G. 1996. Biodiversity of Yeasts of Brazilian Rain Forest, PhD Thesis University of Perugia, Italy.
6. Cheetham P.S.J. 1997. Combining the technical push and the business pull for natural flavours. Adv. Biochem. Eng. Biotechnol. 55: 1-49.
7. Colwell R.R. 1997. Microbial diversity: the importance of exploration and conservation. J. Ind. Microbiol. Biotechnol. 18: 302-307.
8. Comi G., Romano P., Cocolin L. and Fiore C. 2001. Characterisation of Kloeckera apiculata strains from the Friuli region in Northern Italy. World J. Microbiol. Biotechnol. 17: 391-394.
9. Drawert F. and Berger R.G. 1984. The use of microorganisms and plant cell cultures for the production and biosynthesis of aroma substances Proc. EBC-Symposium on Biotechnology, Great Britain, EBC-Monograph IX. Brauwelt-Verlag, Nurberg, pp. 122-143.
10. Fernandez M., Ubeda J.F. and Briones A.I. 2000. Typing of non-Saccharomyces yeasts with enzymatic activities of interest in wine-making. Int. J. Food Microbiol. 25: 29-36.
11. Fogleman J.C. and Abril J.R. 1990. Ecological and evolutionary importance of host plant chemistry. In: Barker J.S.F., McIntyre R.J. and Starmer W.T. (eds), Ecological and Evolutionary Genetics of Drosophila. Plenum Publishing Corp, New York, pp. 121-143.
12. Fogleman J.C. and Heed W.B. 1989. Columnar cacti and desert Drosophila: the chemistry of host plant specificity. In: Schmidt J. (ed.), Special Biotic Relationships in the Arid Southwest. University of New Mexico Press, Albuquerque, pp. 1-24.
13. Foster J.L.M. and Fogleman J.C. 1993. Identification and ecology of bacterial communities associated with necroses of three cactus species. Appl. Environ. Microbiol. 59: 1-6.
14. Hari Krishna S. and Karanth N.G. 2002. Response surface modeling of lipase-catalised isoamyl propionate synthesis. Food Chem. Technol. 67: 32-36.
15. Herbert D., Phipps P.J. and Strange R.E. 1971. Chemical analysis of microbial cells. In: Norris J.R. and Ribbons D.W. (eds), Methods in Microbiology. Academic Press, London, pp. 209-344.
16. Kunkee R.E. and Amerine M.A. 1970. Yeasts in wine-making. In: Rose A.H. and Harrison J.S. (eds), The Yeasts Vol. vol. 3. Academic Press, New York, pp. 5-71.
17. Lachance M.A. and Stanner W.T. 1982. Evolutionary significance of physiological relationships among yeast communities associated with trees. Can. J. Bot. 60: 285-293.
18. Lomascolo A., Stentelaire C., Asther M. and Lesage-Meessen L. 1999. Basidiomycetes as a new biotechnological tool to generate aromatic flavours for the food industry. Trend Biotechnol. 17: 282-289.
19. Mallouchos A., Komaitis M., Koutinas A. and Kanellaki M. 2002. Investigation of volatiles evolution during the alcoholic fermentation of grape must using free and immobilized cells with the help of solid phase microextraction (SPME) headspace sampling. J. Agric. Food. Chem. 50: 3840-3848.
20. Martin N., Berger C., Le Du C. and Spinnler H.E. 2001. Aroma compounds production in cheese curd by coculturing with selected yeasts and bacteria. J. Dairy Sci. 84: 2125-2135.
21. Phaff E.J. and Amerine M.A. 1979. Wine. In: Peppler H.J. and Perlman D. (eds), Microbial Technology Vol. vol. 2. Academic Press, New York, pp. 132-153.
22. Rojas V., Gil J.G., Pinaga F. and Manzanares P. 2001. Studies on acetate ester production by non-Saccharomyces wine yeasts. Int. J. Food Microbiol. 70: 283-289.
23. Romano P. and Marchese R. 1998. Metabolic caìharacterisation of Kloeckera apiculata strains from star fruit fermentation. Antonie van Leeuwenhoek 73: 321-325.
24. Romano P., Brandolini V., Ansaloni C. and Menziani E. 1998. The production of 2,3-butanediol as a differentiating character in wine yeasts. World J. Microbiol. Biotechnol. 14: 649-653.
25. Romano P., Suzzi G., Comi G., Zironi R. and Maifreni M. 1997a. Glycerol and other fermentation products of apiculate wine yeasts. J. Appl. Microbiol. 82: 615-618.
26. Romano P., Suzzi G., Domizio P. and Fatichenti F. 1997b. Secondary products formation as a tool for discriminating non-Saccharomyces wine strains. Antonie van Leeuwenhoek 71: 239-242.
27. Schöller C.E.G., Gurtler H., Pedersen R., Molin S. and Wilkins K. 2002. Volatile metabolites from actinomycetes. J. Agr. Food Chem. 50: 2615-2621.
28. Spinnler H.E., Berger C., Lapadatescu C. and Bonnarme P. 2001. Production of sulfur compounds by several yeasts of technological interest for cheese ripening. Int. Dairy J. 11: 245-252.
29. Starmer W.T. 1981. An analysis of the fundamental and realised niche of cactophile yeasts. In: Wicklow D.T. and Carrol G.C. (eds), The Fungal Community. Marcel Dekker, New York, pp. 129-156.
30. Steele D.B. and Stower M.D. 1991. Techniques for selection of industrially important microorganisms. Annu. Rev. Microbiol. 45: 89-106.
31. Tahara S., Fuginara K. and Mizutani J. 1973. Neutral constituents of volatiles in cultured broth of Sporobolomyces odorus. Agr. Biol. Chem. 37: 2855-2861.
32. Torner M.J., Martinez-Anaya M.A., Antuna B. and Benedito de Barber C. 1992. Headspace flavour compounds produced by yeasts and lactobacilli during fermentation of preferments and bread doughs. Int. J. Food Microbiol. 15: 145-152.
33. Vandamme E.J. 1996. Biocosmetic via microbial synthesis. Agro-Industry Hi-Tech 7: 8.
34. Wang X.D., Bohlscheid J.C. and Edwards C.G. 2003. Fermentative activity and production of volatile compounds by Saccharomyces grown in synthetic grape juice media deficient in assimilable nitrogen and/or pantothenic acid. J. Appl. Microbiol. 94: 349-359.
35. Welsh F.W., Murray W.D. and Williams R.E. 1989. Microbiological and enzymatic production of flavour and fragrance chemicals. Crit. Rev. Biotechnol. 9: 105-169.
36. Yarrow D. 1998. Methods for the isolation, maintenance and identification of yeasts. In: Kurtzman C.P. and Fell J.W. (eds), The Yeasts. A Taxonomic Study. Elsevier Science Publishers, Amsterdam, pp. 77-100.