Comparative analysis of nonvolatile and volatile metabolites in Lichtheimia ramosa cultivated in different growth media

Abstract

Lichtheimia ramosa is one of the predominant filamentous fungi in Korean traditional nuruk. The nonvolatile and volatile metabolites of L. ramosa cultivated in three growth media: complete medium (CM), potato dextrose broth (PDB), and sabouraud dextrose broth (SDB), were investigated and compared. Among nonvolatile metabolites, serine, lysine, and ornithine increased in CM and PDB cultivated with L. ramosa during the exponential phase. In addition, glucose level increased in CM whereas decreased in PDB and SDB. The major volatile metabolites in the extract samples were acetic acid, ethanol, 3-methyl-2-buten-1-ol, 2-phenylethanol, ethylacetate, 2-furaldehyde, 5-(hydroxymethyl)-2-furaldehyde, 2,3-dihydro-3,5,-dihydroxy-6-methyl-4H-pyran-4-one, and α-humulene. In particular, the levels of volatile metabolites related to makgeolli (e.g., acetic acid, ethanol, and ethyl acetate) were highest in extracts cultivated in CM. On the other hand, the level of 2-phenylethanol was relatively higher in PDB and SDB, possibly due to there being more phenylalanine present in the biomass sample in media.

Yeast Smell Like What They Eat: Analysis of Volatile Organic Compounds of Malassezia furfur in Growth Media Supplemented with Different Lipids

“…Previous reports on other species have demonstrated that changes in the microbial growth conditions produce qualitative and quantitative alterations in the VOCs released by an organism [28,42,43]. Based on these findings, we hypothesized the existence of a chemical differentiation in the VOCs profiles released by M. furfur CBS 1878 due to the different lipid composition of the medium and to the phase of growth.…”

“…Understanding new aspects of the lipid metabolism of these yeasts is expected to provide new insights into their biology and ecology, and, therefore, illuminate the path to understanding interconversions between commensalism and pathogenicity [21]. As they can be easily collected, fungal volatile organic compounds (VOCs) are one of the means to assess the metabolic profiles of fungi related to certain diseases [23,24,25,26,27,28,29]. Furthermore, they can be used to relatively quickly monitor static or dynamic metabolic changes [27,30,31,32].…”

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

“…Some studies have shown that Lichtheimia has high levels of α ‐amylase, glucoamylase, acid protease and esterase, and exhibits strong saccharogenic activity to hydrolyse starch . In addition, some volatile metabolites such as acetic acid, ethanol, phenylethanol and ethyl acetate are associated with Lichtheimia . Pythium , which is distributed worldwide, has been reported to be a causal agent of pre‐ or post emergence damping‐off of seedlings or soft‐rot disease and broad host range necrotrophy .…”

Discovery of a New Lichtheimia (Lichtheimiaceae, Mucorales) from Invertebrate Niche and Its Phylogenetic Status and Physiological Characteristics

“…Several studies have explored the ability of Lichtheimia species to produce potential bioactive compounds [ 16 , 17 , 18 ]. For example, L. ramosa is known to produce different types of enzymes including xylanase, β -glucosidase, amylases, hemi-cellulases, and carboxy-methyl-cellulase (CMCase) [ 19 , 20 , 21 , 22 , 23 , 24 ].…”