Characterization of the major aroma constituent of the fungus Trichoderma viride

Formation of 6-n-pentyl-2H-pyran-2-one (6-PAP) and other volatiles by different Trichoderma species

“…6-PAP was detected in the headspace of all T. atroviride and T. viridescens isolates, as well as in individual cultures of T. citrinoviride (4 isolates), T. hamatum (8 isolates), and T. viride (3 isolates). Previously, these compounds had been described as being produced by T. viride (Collins and Halim 1972;Bonnarme et al 1997), T. harzianum (Claydon et al 1987;Serrano-Carreon et al 1992;Scarselletti and Faull 1994;Bonnarme et al 1997;Whitaker et al 1998;El-Hasan et al 2007, Souza Ramos et al 2008Vinale et al 2008;Siddiquee et al 2012), T. koningii (Cutler et al 1986;Simon et al 1988), and T. atroviride (Reithner et al 2005(Reithner et al , 2007Stoppacher et al 2010;Polizzi et al 2011).…”

“…6-PAP and other α-pyrone analogs have been detected in cultures of several Trichoderma strains, such as T. viride (Collins and Halim 1972), T. harzianum (Claydon et al 1987;Bonnarme et al 1997), T. koningii (Simon et al 1988), and T. atroviride (Reithner et al 2005(Reithner et al , 2007. However, it should be noted that the identification of most of these strains was based only on morphological characters, which are known to be prone to misidentification.…”

Catabolism of hydroxyacids and biotechnological production of lactones by Yarrowia lipolytica

“…The flavour of lactones is influenced by the lactone cycle structure, the length of the lateral carbon chain, the presence of unsaturations and chirality (Maga 1976;DufossØ et al 1993). Some fungi (Collins and Halim 1972;Sarris and Latrasse 1985;Berger et al 1986) and some yeast species (Tahara et al 1972) were first identified for their ability to produce small amounts of aroma compounds by de novo synthesis. As their extraction from fruits was not financially viable, this production by micro-organisms was progressively optimised, giving rise to industrial applications that enabled researchers to obtain lactones with a "natural" label at economically viable costs.…”

Enantiomeric oxidation of organic sulfides by the filamentous fungi Botrytis cinerea, Eutypa lata and Trichoderma viride

“…The fermentation was allowed to continue for 5, 10 and 15 more days in three groups. Chromatography of the extract of the first group (5 days, 12 bottles) gave benzyl phenyl sulfide (2) (25 mg), 6-pentyl-␣-pyrone [26] Benzyl phenyl sulfide (2) was dissolved in ethanol and then distributed over 12 flasks (500 mL) in an orbital shaker on a PDB medium after 2 days' growth. The fermentation was allowed to continue for five more days in six of the flasks and for 10 more days in the other six.…”