Assimilation of volatiles from ripe apples by Sporidiobolus salmonicolor and Tilletiopsis washingtonensis

Authors: Vishniac H.S.; Anderson J.A.; Filonow A.B.

Source: Antonie van Leeuwenhoek, Volume 72, Number 3, October 1997 , pp. 201-207(7)

Publisher: Springer

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Abstract:

Sporidiobolus salmonicolor ATCC 623 and Tilletiopsis ashingtonensis NRRL Y-2555 grew on carbon resources provided as volatiles by ripe `Golden Delicious' apples. This ability was not correlated with the reported natural habitats of the 21 species (26 strains) tested. Ethylene, the major volatile produced, was not utilized but butyl acetate, hexyl acetate and hexyl-2-methyl-butanoate (identified by GC-MS) were. These yeasts also assimilated ethanol, butanol, hexanol (Tilletiopsis excepted), acetate, propionate, butyrate and ethyl acetate at appropriately low concentrations. Ethanol and acetate aside, this is the first report of such assimilations by any yeast.

Keywords: esters; hexyl acetate; hexyl-2-methyl butanoate; yeasts

Language: English

Document Type: Regular paper

Affiliations: 1: Department of Microbiology and Molecular Genetics, Department of Horticulture and Landscape Architecture and Department of Plant Pathology, Oklahoma State University, Stillwater, Oklahoma 74078, USA

Publication date: 1997-10-01