Fatty acid oxidation by spores of Penicillium roqueforti.
When 1 mum sodium octanoate was the substrate for spores, most of the molecule was recovered as CO(2) and no ketone was produced. However, when larger concentrations (20 mum) were used as substrate, part of the molecule was converted to methyl ketone and part was completely oxidized. Optimal conditions for the production of 2-heptanone were determined because of the importance of this compound in giving aroma and flavor to mold-ripened cheeses. Optimal ketone formation was not dependent upon the temperature and length of time at which the spores were stored. The spore suspensions were stored for over 36 months at 4 C without losing their ability to convert octanoic acid to 2-heptanone. The oxidation of octanoic acid was inhibited by cyanide, carbon monoxide, mercury, 2,3-dimercapto-1-propanol, and alpha, alpha-dipyridyl. No ketone was produced under anaerobic conditions. Although no intermediates of fatty acid oxidation were isolated, since an active cell-free preparation could not be obtained, this investigation has yielded some evidence for the beta oxidation of the fatty acids by spores of Penicillium roqueforti.
D000433:1-Propanol; D002210:Caprylates; D002611:Cheese; D005227:Fatty Acids; D007659:Ketones; D050356:Lipid Metabolism; D010084:Oxidation-Reduction; D010406:Penicillins; D010407:Penicillium; D013172:Spores, Fungal; D013696:Temperature
D002210:Caprylates; D005227:Fatty Acids; D007659:Ketones; D010406:Penicillins; C011917:2-heptanone; D000433:1-Propanol; C031492:octanoic acid
FATTY ACIDS; PENICILLIN