Continuous collection of volatiles produced by Streptomyces grown on oatmeal agar by headspace extraction and GC-MS

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Volatile organic compounds (VOCs) produced by bacteria are known to play a significant role in interactions among many organisms, but VOCs also impart aroma to many food products. Streptomyces bacteria include a large group of organisms that produce a wide range of secondary volatile metabolites with potential for clinical and industrial applications. VOC profiles of bacteria are typically analyzed in liquid media. Yet, many bacteria also grow well on solid media and may here produce different VOCs than in liquid media. However, it is challenging to capture and measure VOCs from bacteria grown on solid media, and such limitations could bias measured VOCs profiles from bacteria. In this study, a special approach was applied to examine VOC production by Streptomyces when grown on oatmeal agar in a large gas-washing flask with Tenax-TA traps attached 96 hours of incubation. The obtained VOC profiles of two Streptomyces species show presence of geosmin and 2-MIB along with a total of 110 compounds, including 51 terpenes.
Original languageEnglish
Title of host publicationFlavour Science : Proceedings of the XV Weurman Flavour Research Symposium
EditorsBarbara Siegmund, Erich Leitner
Number of pages4
PublisherVerlag der Technische Universität Graz
Publication date2018
ISBN (Print)978-3-85125-593-5
Publication statusPublished - 2018
EventWeurman Flavour Research Symposium 2017 - Graz University of Technology, Graz, Austria
Duration: 18 Sep 201722 Sep 2017
Conference number: 15


ConferenceWeurman Flavour Research Symposium 2017
LocationGraz University of Technology

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