Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/46020
Title: Biomolecules produced in liquid-state fermentation by a marine-derived fungus, penicillium roqueforti
Authors: Mioso, Roberto 
Toledo Marante, Francisco J. 
Herrera Bravo De Laguna, Irma 
González-González, J. E. 
Rodríguez, Juan J.S. 
UNESCO Clasification: 23 Química
Keywords: Penicillium roqueforti
Chemical characterization
High value-added biomolecules
Issue Date: 2014
Journal: Química Nova 
Abstract: Screening of biomass of a new marine-derived strain of Penicillium roqueforti, as produced by liquid-state fermentation, led to the identification of several volatile organic compounds active in the fatty acid pathway as well as fragments produced by their catabolism, terpenoids, and metabolites from the shikimic acid pathway. In addition, five non-volatile organic compounds, triolein, ergosterol peroxide, 9(11)-dehydroergosterol peroxide, 4-hydroxybenzaldehyde, and D-mannitol, were isolated and identified by spectroscopy. The results showed that this fungal strain did not produce any mycotoxin in the culture conditions applied, and thus is useful for industrial applications, where high value-added biomolecules are generated.
URI: http://hdl.handle.net/10553/46020
ISSN: 0100-4042
DOI: 10.5935/0100-4042.20140045
Source: Quimica Nova [ISSN 0100-4042], v. 37 (2), p. 260-267
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