Production of Phenolic Compounds byAspergillusS-4 in Sake Cake Medium and Identification of Terrein | Zendy

Junko Kawakubo | Zendy; Hiroshi Nishira | Zendy; Kenji Aoki | Zendy; Ryu Shinke | Zendy

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Production of Phenolic Compounds byAspergillusS-4 in Sake Cake Medium and Identification of Terrein

Author(s) -

Junko Kawakubo,

Hiroshi Nishira,

Kenji Aoki,

Ryu Shinke

Publication year - 1993

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.57.1208

Subject(s) - library science , graduate students , identification (biology) , management , engineering , art history , sociology , computer science , history , biology , botany , pedagogy , economics

High performance liquid chromatography (HPLC) analysis of the culture filtrate of an isolated mold, Aspergillus terreus S-4, showed a larger peak of a terrein-like substance than those of gallic acid and protocatechuic acid. The chemical structure of this substance was investigated and identified as terrein, 4,5-dihydroxy-3-propenyl- 2-cyclopenten-1-one. We also examined some culture conditions for the production of terrein using a sake cake medium for strain S-4.

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