Continuous collection of volatiles produced by Streptomyces grown on oatmeal agar by headspace extraction and GC-MS
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Continuous collection of volatiles produced by Streptomyces grown on oatmeal agar by headspace extraction and GC-MS. / Podduturi, Raju; Clausen, Nina; Petersen, Nanna Bender; Jørgensen, Niels O. G.; Petersen, Mikael Agerlin.
Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium. ed. / Barbara Siegmund; Erich Leitner. Verlag der Technische Universität Graz, 2018. p. 475-478.Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
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TY - GEN
T1 - Continuous collection of volatiles produced by Streptomyces grown on oatmeal agar by headspace extraction and GC-MS
AU - Podduturi, Raju
AU - Clausen, Nina
AU - Petersen, Nanna Bender
AU - Jørgensen, Niels O. G.
AU - Petersen, Mikael Agerlin
N1 - Conference code: 15
PY - 2018
Y1 - 2018
N2 - Volatile organic compounds (VOCs) produced by bacteria are known to play a significant role in interactions among many organisms, but VOCs also impart aroma to many food products. Streptomyces bacteria include a large group of organisms that produce a wide range of secondary volatile metabolites with potential for clinical and industrial applications. VOC profiles of bacteria are typically analyzed in liquid media. Yet, many bacteria also grow well on solid media and may here produce different VOCs than in liquid media. However, it is challenging to capture and measure VOCs from bacteria grown on solid media, and such limitations could bias measured VOCs profiles from bacteria. In this study, a special approach was applied to examine VOC production by Streptomyces when grown on oatmeal agar in a large gas-washing flask with Tenax-TA traps attached 96 hours of incubation. The obtained VOC profiles of two Streptomyces species show presence of geosmin and 2-MIB along with a total of 110 compounds, including 51 terpenes.
AB - Volatile organic compounds (VOCs) produced by bacteria are known to play a significant role in interactions among many organisms, but VOCs also impart aroma to many food products. Streptomyces bacteria include a large group of organisms that produce a wide range of secondary volatile metabolites with potential for clinical and industrial applications. VOC profiles of bacteria are typically analyzed in liquid media. Yet, many bacteria also grow well on solid media and may here produce different VOCs than in liquid media. However, it is challenging to capture and measure VOCs from bacteria grown on solid media, and such limitations could bias measured VOCs profiles from bacteria. In this study, a special approach was applied to examine VOC production by Streptomyces when grown on oatmeal agar in a large gas-washing flask with Tenax-TA traps attached 96 hours of incubation. The obtained VOC profiles of two Streptomyces species show presence of geosmin and 2-MIB along with a total of 110 compounds, including 51 terpenes.
U2 - 10.3217/978-3-85125-593-5
DO - 10.3217/978-3-85125-593-5
M3 - Article in proceedings
SN - 978-3-85125-593-5
SP - 475
EP - 478
BT - Flavour Science
A2 - Siegmund, Barbara
A2 - Leitner, Erich
PB - Verlag der Technische Universität Graz
T2 - Weurman Flavour Research Symposium 2017
Y2 - 18 September 2017 through 22 September 2017
ER -
ID: 204474876