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

Raju Podduturi; Nina Clausen; Nanna Bender Petersen; Niels O. G. Jørgensen; Mikael Agerlin Petersen

doi:10.3217/978-3-85125-593-5

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

Raju Podduturi, Nina Clausen, Nanna Bender Petersen, Niels O. G. Jørgensen, Mikael Agerlin Petersen

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Abstract

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 language	English
Title of host publication	Flavour Science : Proceedings of the XV Weurman Flavour Research Symposium
Editors	Barbara Siegmund, Erich Leitner
Number of pages	4
Publisher	Verlag der Technische Universität Graz
Publication date	2018
Pages	475-478
ISBN (Print)	978-3-85125-593-5
DOIs	https://doi.org/10.3217/978-3-85125-593-5
Publication status	Published - 2018
Event	Weurman Flavour Research Symposium 2017 - Graz University of Technology, Graz, Austria Duration: 18 Sept 2017 → 22 Sept 2017 Conference number: 15 http://www.analytchem.tugraz.at/weurman/index1d98.html?page_id=413

Conference

Conference	Weurman Flavour Research Symposium 2017
Number	15
Location	Graz University of Technology
Country/Territory	Austria
City	Graz
Period	18/09/2017 → 22/09/2017
Internet address	http://www.analytchem.tugraz.at/weurman/index1d98.html?page_id=413

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10.3217/978-3-85125-593-5Licence: CC BY-NC-ND

Continuous collection of volatiles produced by Streptomyces grown on oatmeal agar by headspace extraction and GC-MSFinal published version, 215 KBLicence: CC BY-NC-ND
Flavour Science - Proceedings of the XV Weurman Flavour Research SymposiumFinal published version, 15.2 MBLicence: CC BY-NC-ND

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Podduturi, R., Clausen, N., Petersen, N. B., Jørgensen, N. O. G., & Petersen, M. A. (2018). Continuous collection of volatiles produced by Streptomyces grown on oatmeal agar by headspace extraction and GC-MS. In B. Siegmund, & E. Leitner (Eds.), Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium (pp. 475-478). Verlag der Technische Universität Graz. https://doi.org/10.3217/978-3-85125-593-5

Continuous collection of volatiles produced by Streptomyces grown on oatmeal agar by headspace extraction and GC-MS. / Podduturi, Raju; Clausen, Nina; Petersen, Nanna Bender et al.

Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium. ed. / Barbara Siegmund; Erich Leitner. Verlag der Technische Universität Graz, 2018. p. 475-478.

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

Podduturi, R, Clausen, N, Petersen, NB, Jørgensen, NOG & Petersen, MA 2018, Continuous collection of volatiles produced by Streptomyces grown on oatmeal agar by headspace extraction and GC-MS. in B Siegmund & E Leitner (eds), Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium. Verlag der Technische Universität Graz, pp. 475-478, Weurman Flavour Research Symposium 2017, Graz, Austria, 18/09/2017. https://doi.org/10.3217/978-3-85125-593-5

Podduturi R, Clausen N, Petersen NB, Jørgensen NOG , Petersen MA. Continuous collection of volatiles produced by Streptomyces grown on oatmeal agar by headspace extraction and GC-MS. In Siegmund B, Leitner E, editors, Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium. Verlag der Technische Universität Graz. 2018. p. 475-478 doi: 10.3217/978-3-85125-593-5

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abstract = "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.",

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AU - Petersen, Mikael Agerlin

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N2 - 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.

AB - 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.

U2 - 10.3217/978-3-85125-593-5

DO - 10.3217/978-3-85125-593-5

M3 - Article in proceedings

SN - 978-3-85125-593-5

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EP - 478

BT - Flavour Science

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ER -

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

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