Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa (ITQB-UNL), Av. da República, Estação Agronómica Nacional, 2780-157 Oeiras, Portugal.
J Agric Food Chem. 2011 Jun 22;59(12):6568-74. doi: 10.1021/jf200560e. Epub 2011 Jun 2.
The production of volatile compounds by microbial communities of cork samples taken during the cork manufacturing process was investigated. The majority of volatiles were found in samples collected at two stages: resting after the first boiling and nontreated cork disks. Volatile profiles produced by microbiota in both stages are similar. The releasable volatile compounds and 2,4,6-trichloroanisole (TCA) produced in cork-based culture medium by five isolated fungal species in pure and mixed cultures were also analyzed by gas chromatography coupled with mass spectrometry (GC-MS).The results showed that 1-octen-3-ol and esters of fatty acids (medium chain length C8-C20) were the main volatile compounds produced by either pure fungal species or their mixture. Apparently, Penicillium glabrum is the main contributor to the overall volatile composition observed in the mixed culture. The production of releasable TCA on cork cannot be attributed to any of the assayed fungal isolates.
研究了在软木制造过程中采集的软木样本微生物群落产生的挥发性化合物。大多数挥发性物质存在于两个阶段采集的样本中：第一次煮沸后的休息阶段和未经处理的软木圆盘。两个阶段的微生物群落产生的挥发性图谱相似。通过气相色谱-质谱联用（GC-MS）还分析了五种分离真菌在纯培养和混合培养中在基于软木的培养基中产生的可释放挥发性化合物和 2,4,6-三氯苯甲醚（TCA）。结果表明，1-辛烯-3-醇和脂肪酸酯（中链长 C8-C20）是纯真菌物种或其混合物产生的主要挥发性化合物。显然，青霉属是在混合培养中观察到的整体挥发性成分的主要贡献者。在软木上释放 TCA 的能力不能归因于任何测试的真菌分离物。
