Identification of odorous compounds from nine fermentor-cultivated Streptomyces strains.

The chemical composition was determined of odors produced by nine strains of streptomycetes (Streptomyces aureofaciens, S. avermitilis, S. cinnamonensis, S. coelicolor, S. griseus, S. lividans, S. rimosus, S. spectabilis, S. virginiae) cultivated in a fermentor under similar cultivation conditions. GC-MS analysis identified more than twenty noteworthy volatile chemical individuals. The main components of the odor spectrum were geosmin and unique homologues of oxolones (dihydrofuranones), minor compounds included, e.g., pyrazine derivatives, acetoin and its homologues, aromatic esters, furan derivatives.