Carbon chain length of biofuel- and flavor-relevant volatile organic compounds produced by lignocellulolytic fungal endophytes changes with culture temperature | Zendy

Heidi R. Schoen | Zendy; Kristopher A. Hunt | Zendy; Gary A. Strobel | Zendy; Brent Peyton | Zendy; Ross P. Carlson | Zendy

Open Access

Carbon chain length of biofuel- and flavor-relevant volatile organic compounds produced by lignocellulolytic fungal endophytes changes with culture temperature

Author(s) -

Heidi R. Schoen,

Kristopher A. Hunt,

Gary A. Strobel,

Brent Peyton,

Ross P. Carlson

Publication year - 2017

Publication title -

mycoscience

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.612

H-Index - 45

eISSN - 1618-2545

pISSN - 1340-3540

DOI - 10.1016/j.myc.2017.03.005

Subject(s) - biofuel , biomass (ecology) , biology , carbon fibers , volatile organic compound , flavor , microbial ecology , food science , botany , bacteria , ecology , materials science , composite material , genetics , composite number

Three fungal endophytes from the genus Nodulisporium were studied for volatile organic compound (VOC) production. All three fungi grew on a wide range of carbon substrates ranging from simple sugars to waste biomass sources. The fungi synthesized a number of long and short-chain VOCs, including eucalyptol; 1-butanol, 3-methyl; 1-octen-3-ol; and benzaldehyde, all with potential applications as biofuel or flavor compounds. As culture temperature decreased, average VOC carbon chain length increased, especially for VOCs associated with fatty acid metabolism. The results provide a template for controlling synthesis of desired VOCs through selection of species and culturing conditions.

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