|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
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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