Oxidation of sodium palmitate-U-carbon-14 into carbonyl compounds by Penicillium roqueforti spores

Dartey, Clemence K.; Kinsella, John E.

doi:10.1021/jf60188a030

Cited by 30 publications

(18 citation statements)

References 20 publications

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“…Resting spores of P. roqueforti were prepared aseptically by inoculating spore powder (Midwest Blue Mold Co., Stillwater, Minn.) into a sterilized medium composed of Cornsteep liquor (1%) and sucrose (1%) according to the method described by Dartey and Kinsella (1973). The spores were harvested and stored at 4°C in sterile distilled water.…”

Section: Preparation Of Mold Culturementioning

confidence: 99%

“…importance of methyl ketones to the flavor of blue cheese, we are studying lipid metabolism in both spores and mycelia of P. roqueforti in conjunction with developing a fermentation system for flavor production and for accelerating blue cheese ripening (Dartey and Kinsella 1973; Dwivedi and Xinsella 1974; 1976; Kinsella and Hwang 1977).…”

mentioning

confidence: 99%

“…Both the spores and mycelia of P. roqueforti can generate methyl ketones from exogenous fatty acids (Lawrence 1967; Dartey and Kinsella 1973; Dwivedi and Kinsella 1974). Inactive, resting spores demonstrate little ability t o form methyl ketones and thus it appears that spores must be activated (i.e.…”

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confidence: 99%

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Ultrastructural Changes in Penicillium Roqueforti During Germination and Growth

Hwang

Chabot

Hood

et al. 1977

J Food Biochemistry

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A BSTR A CT The ultrastructural changes occurring during germination of spores of Penicillium roqueforti were examined using transmission electron microscopy on thin sections and freezeetch replicas. The cell wall of the resting spore was composed o f four distinct layers. The outermost layer ruptured and peeled o f f as the spores became swollen during the initial stages of germination. The germ tube, which emerged from the spore, had a thin cell wall which lacked the outer layers observed in the resting spore. As the germ tube transformed to mycelia it acquired extra outer layers so that the cell wall possessed three layers o f material. Germinating spores were multinucleated. Membranous sacs and vesicles and endoplasmic reticulum were observed both in germinated spores and in mycelia.Freeze fracture techniques revealed that the surface of spores was covered with a layer of interwoven fibrils. This technique also confirmed the presence o f distinct layers in the cell wall.The capacity of snail digestive enzymes to hydrolyze cell wall material was demonstrated.

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Section: Preparation Of Mold Culturementioning

confidence: 99%

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confidence: 99%

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Ultrastructural Changes in Penicillium Roqueforti During Germination and Growth

Hwang

Chabot

Hood

et al. 1977

J Food Biochemistry

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“…As the former could be produced by other metabolic reactions, it is necessary to use radioactive substrates to measure specifically marked CO 2 (3,8).…”

Section: Introductionmentioning

confidence: 99%

Development of an Enzymatic Method To Quantify Methyl Ketones from Bacterial Origin

Fadda¹,

Lebert²,

Talon³

2002

J. Agric. Food Chem.

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Methyl ketones are detected in dry fermented sausages in which they contribute to the cured aroma. They have been associated with the inoculation of Staphylococcus carnosus used as starter culture. To evaluate the ability of bacterial starters to produce methyl ketones it was necessary to develop a rapid method. The method consists of a reaction catalyzed by a commercial NADPH-dependent alcohol dehydrogenase that reduces the 2-pentanone to its secondary alcohol. The linearity, the specificity, and the robustness were studied. Its accuracy was confirmed by comparison with the gas chromatography technique. Finally, the method was validated on biological samples such as the 2-pentanone produced by Staphylococcus carnosus. The enzymatic method offers some advantages over the gas chromatography, as it is faster, simpler, and inexpensive, guaranteeing an effective way to assess bacterial ketone production.

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“…These methyl ketones are produced by partial oxidation and decarboxylation of the fatty acids by enzymes in the mould. [17][18][19][20][21] There has been much speculation as to whether the spores of P. roqueforti are capable of producing methyl ketones though several authorsl7. 1 8 -~0 reported that spores formed methyl ketones from fatty acids.…”

Section: Introductionmentioning

confidence: 99%

Changes in biochemical components during the germination of spores of Penicillium roqueforti

Fan

Kinsella

1976

J Sci Food Agric

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Germination of spores of Peniciflium roqueforti consisted of three stages, i.e. swelling, germ-tube emergence and hyphal elongation which occurred at 4, 12 and 16 h respectively after initiation of incubation of resting spores in the germination medium. The swelling phase represents the period during which the germinating spore assembled required synthetic enzymes though there was only a small increase in dry weight ( 2 mg h-1 per l o 9 spores). Nuclear division occurred since DNA multiplied rapidly during spore swelling. The percentages of RNA and proteins reached their maxima at the end of this period. The unsaturated fatty acids, e.g. linoleic and linolenic acids, were synthesised. Germ-tube emergence represented a transition phase during which growth was moderate (at a rate of 9 mg h-1 per lo9 spores) as compared to hyphal elongation phase (34 mg h-l per lo9 spores). The percentage of RNA, proteins and carbohydrates decreased. The percentage of unsaturated fatty acids was highest at the middle of this period and then declined. The hyphal elongation phase represented a period of rapid growth. The relative contents of proteins and DNA remained constant while the percentage of carbohydrates and saturated fatty acids increased, reflecting the proliferation of cellular and membrane materials.

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Oxidation of sodium palmitate-U-carbon-14 into carbonyl compounds by Penicillium roqueforti spores

Cited by 30 publications

References 20 publications

Ultrastructural Changes in Penicillium Roqueforti During Germination and Growth

Ultrastructural Changes in Penicillium Roqueforti During Germination and Growth

Development of an Enzymatic Method To Quantify Methyl Ketones from Bacterial Origin

Changes in biochemical components during the germination of spores of Penicillium roqueforti

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