title: Chemical constituents of the fermentation broth of the marine-derived fungus Penicillium roqueforti.
abstract: BACKGROUND
  The filamentous fungus Penicillium roqueforti is a well-known multifunctional cell factory of high added-value biomolecules.
  
  
  OBJECTIVE
  The objective of this work was to carry out a detailed analysis of the metabolites present in the culture broth of a new marine-derived Penicillium roqueforti strain isolated in the Canary Islands, Spain.
  
  
  METHODS
  The fungal biomass production was carried out in liquid-state fermentation, and after 10-12 days of incubation at 22-25°C, the supernatant mycelia was separated by filtration, and the culture broth (12l) was stored in a refrigerator at 4°C for a subsequent liquid-liquid extraction with dichloromethane (3×), in accordance with the modified Kupchan method. The volatile and semi-volatile organic compounds were separated by chromatography and analyzed using GC-MS and NMR spectroscopy analyses.
  
  
  RESULTS
  Several volatile organic compounds involved in the fatty acid pathway were identified: a terpenoid, a cyclic dipeptide, phthalates, and an alkyl adipate. In addition, three categories of non-volatile compounds (alkanes, fatty acids and 1-alkanols) were identified by spectroscopy. The results show that the fermented broth of this fungal strain has no mycotoxins under the culture conditions applied.
  
  
  CONCLUSIONS
  It is hoped that this chemo-specific information will offer critical input for improving the biotechnological applications of this filamentous fungus.
authors.affiliation: Biotechnology Center - CBIOTEC, Universidade Federal da Paraíba - UFPB, Campus I - Cidade Universitária, 58051-900 João Pessoa, Paraíba, Brazil. Electronic address: rmioso@ltf.ufpb.br.
authors.forename: Roberto
authors.initials: R
authors.lastname: Mioso
authors.affiliation: Department of Chemistry, Universidad de Las Palmas de Gran Canaria - ULPGC, Campus Universitario de Tafira - Edificio de Ciencias Básicas, 35017 Gran Canaria, Spain. Electronic address: ftoledo@dqui.ulpgc.es.
authors.forename: Francisco Javier Toledo
authors.initials: FJ
authors.lastname: Marante
authors.affiliation: Department of Biology, Universidad de Las Palmas de Gran Canaria - ULPGC, Campus Universitario de Tafira - Edificio de Ciencias Básicas, 35017 Gran Canaria, Spain. Electronic address: irmagallotia@hotmail.com.
authors.forename: Irma Herrera Bravo de
authors.initials: IH
authors.lastname: Laguna
mesh_terms: D001688:Biological Products / Q000032:analysis*; D003470:Culture Media / Q000737:chemistry*; D005285:Fermentation; D010407:Penicillium / Q000378:metabolism; D014871:Water Microbiology
chemical_list: D001688:Biological Products; D003470:Culture Media
keywords: Caldo fermentado; Caracterización química; Chemical characterization; Fermented broth; Hongo de origen marino; Marine-derived fungus; Metabolites; Metabolitos; Penicillium roqueforti