Abstract
The chemical composition of odors produced by nine strains ofStreptomyces was determined. StrainsStreptomyces aureofaciens, S. avermitilis, S. cinamomensis, S. coelicolor, S. griseus, S. lividans, S. rimosus, S. spectabilis, S. virginiae (as representatives of producers of biologically active compounds) were cultivated at the same time statically in dishes and in shaken flasks at similar cultivation conditions. According to the GC-MS analysis of odor compounds, more than twenty noteworthy volatile chemical individuals were identified. As the main component of odor spectrum geosmin and homologues of oxolones (dihydrofuranones) were found; the other compounds (pyrazine derivatives, acetoin and its homologues, aromatic esters, furan derivatives,etc.) were in minority.
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An erratum to this article is available at http://dx.doi.org/10.1007/BF02817684.
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Jáchymová, J., Votruba, J., Víden, I. et al. Identification ofStreptomyces odor spectrum. Folia Microbiol 47, 37–41 (2002). https://doi.org/10.1007/BF02818563
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DOI: https://doi.org/10.1007/BF02818563