In:
Zeitschrift für Naturforschung C, Walter de Gruyter GmbH, Vol. 41, No. 11-12 ( 1986-12-1), p. 963-970
Abstract:
The neutral volatile constituents produced by shake flask cultured mycelium of Polyporus durus comprise aliphatic and aromatic alcohols, lactones and various carbonyl compounds, and sesquiterpenoids. The occurrence of five 2,3-unsaturated 4-olides (γ-lactones), some of which were identified for the first time in nature, is characteristic of the fungus. The presence of a synthetic triglyceride in the nutrient medium strongly favors the formation of lactones and other volatile flavor compounds.
Type of Medium:
Online Resource
ISSN:
1865-7125
,
0939-5075
DOI:
10.1515/znc-1986-11-1202
Language:
English
Publisher:
Walter de Gruyter GmbH
Publication Date:
1986
detail.hit.zdb_id:
2078107-6
SSG:
12
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