Mioso R, Marante FJT, Laguna IHBD. Chemical constituents of the fermentation broth of the marine-derived fungus Penicillium roqueforti.
Rev Iberoam Micol 2014;
32:147-52. [PMID:
24857746 DOI:
10.1016/j.riam.2014.01.004]
[Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2013] [Revised: 01/01/2014] [Accepted: 01/07/2014] [Indexed: 11/28/2022] Open
Abstract
BACKGROUND
The filamentous fungus Penicillium roqueforti is a well-known multifunctional cell factory of high added-value biomolecules.
AIMS
The objective of this work was to carry out a detailed analysis of the metabolites present in the culture broth of a new marine-derived Penicillium roqueforti strain isolated in the Canary Islands, Spain.
METHODS
The fungal biomass production was carried out in liquid-state fermentation, and after 10-12 days of incubation at 22-25°C, the supernatant mycelia was separated by filtration, and the culture broth (12l) was stored in a refrigerator at 4°C for a subsequent liquid-liquid extraction with dichloromethane (3×), in accordance with the modified Kupchan method. The volatile and semi-volatile organic compounds were separated by chromatography and analyzed using GC-MS and NMR spectroscopy analyses.
RESULTS
Several volatile organic compounds involved in the fatty acid pathway were identified: a terpenoid, a cyclic dipeptide, phthalates, and an alkyl adipate. In addition, three categories of non-volatile compounds (alkanes, fatty acids and 1-alkanols) were identified by spectroscopy. The results show that the fermented broth of this fungal strain has no mycotoxins under the culture conditions applied.
CONCLUSIONS
It is hoped that this chemo-specific information will offer critical input for improving the biotechnological applications of this filamentous fungus.
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