3 methyl 1 butanol/potatis

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Identification of Rhizospheric Actinomycete Streptomyces lavendulae SPS-33 and the Inhibitory Effect of its Volatile Organic Compounds against Ceratocystis Fimbriata in Postharvest Sweet Potato (Ipomoea Batatas (L.) Lam.).

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Black spot disease, which is caused by the pathogenic fungal Ceratocystis fimbriata, seriously affects the production of sweet potato and its quality during postharvest storage. In this study, the preliminary identification of the rhizosphere actinomycete strain SPS-33, and its antifungal

Effect of water activity on the production of volatile organic compounds by Muscodor albus and their effect on three pathogens in stored potato.

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Muscodor albus (Xylariaceae, Ascomycetes) isolate CZ-620 produces antimicrobial volatile organic compounds (VOC), which appear to have potential for the control of various postharvest diseases. The effect of water activity (Aw) on the production of VOC by M. albus culture, and their inhibitory

Trichoderma Volatile Organic Compounds as a Biofumigation Tool against Late Blight Pathogen Phytophthora infestans in Postharvest Potato Tubers

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We tested the ability of 14 strains of Trichoderma to emit volatile compounds that decreased or stopped the growth of Phytophthora infestans. Volatile organic compounds (VOCs) emitted from Trichoderma strains designated T41 and T45 inhibited the mycelial growth of P.

Monitoring of infection volatile markers using CMOS-based luminescent bioreporters
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Over the past two decades, whole-cell biosensors (WCBs) have been widely used in the environmental field, with only few applications proposed for use in agricultural. This study describes the development and optimization of a WCB for the detection of volatile organic compounds (VOCs) that is

Rapid identification of microbial VOCs from tobacco molds using closed-loop stripping and gas chromatography/time-of-flight mass spectrometry.
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Several microbial volatile organic compounds (MVOCs) that can serve as potential chemical markers for microbial contamination in tobacco have been identified. Four different fungal species, Aspergillus niger (AN), A. ornatus (AO), Pencillium chrysogenum (PC) and Rhizopus stolonifer (RS), commonly

Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.
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Two types of Chinese soy sauce, high-salt liquid-state fermentation soy sauce (HLFSS) and low-salt solid-state fermentation soy sauce (LSFSS), were used to investigate their differences in aroma profile by headspace solid-phase microextraction (HS-SPME) and gas chromatography-olfactometry/mass

Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas perolens.
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Volatile compounds produced by Pseudomonas perolens ATCC 10757 in sterile fish muscle (Sebastes melanops) were identified by combined gas-liquid chromatography and mass spectrometry. Compounds positively identified included methyl mercaptan, dimethyl disulfide, dimethyl trisulfide,

Antimicrobial activity of endophytic fungi from olive tree leaves.
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In this study, the antimicrobial potential of three fungal endophytes from leaves of Olea europaea L. was evaluated and the host plant extract effect in the antimicrobial activity was examined. The volatile compounds produced by endophytes were identified by GC/MS and further correlated with the

Volatile Organic Compounds Produced by Pseudomonas chlororaphis subsp. aureofaciens SPS-41 as Biological Fumigants To Control Ceratocystis fimbriata in Postharvest Sweet Potatoes.
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The biocontrol activity and chemical composition of the volatile organic compounds (VOCs) produced by Pseudomonas chlororaphis subsp. aureofaciens SPS-41 were investigated. The VOCs inhibited mycelial growth and spore germination in Ceratocystis fimbriata, which causes black rot disease in sweet

Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept.
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The key odorants in the volatile fraction isolated from a steamed yeasted wheat dough (yeast dumpling) by solvent assisted flavor evaporation (SAFE) were characterized by an aroma extract dilution analysis (AEDA). The 29 aroma-active compounds were located within the flavor dilution (FD) factor

Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar).
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Volatile compounds in cold smoked salmon products were identified by gas chromatography to study their suitability for rapid detection as indicators to predict sensory quality evaluated by quantitative descriptive analysis. Smoked salmon odour contributed by guaiacol, boiled potato- and

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3 methyl 1 butanol/potatis

Identification of Rhizospheric Actinomycete Streptomyces lavendulae SPS-33 and the Inhibitory Effect of its Volatile Organic Compounds against Ceratocystis Fimbriata in Postharvest Sweet Potato (Ipomoea Batatas (L.) Lam.).

Effect of water activity on the production of volatile organic compounds by Muscodor albus and their effect on three pathogens in stored potato.

Trichoderma Volatile Organic Compounds as a Biofumigation Tool against Late Blight Pathogen Phytophthora infestans in Postharvest Potato Tubers

Monitoring of infection volatile markers using CMOS-based luminescent bioreporters

Rapid identification of microbial VOCs from tobacco molds using closed-loop stripping and gas chromatography/time-of-flight mass spectrometry.

Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.

Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas perolens.

Antimicrobial activity of endophytic fungi from olive tree leaves.

Volatile Organic Compounds Produced by Pseudomonas chlororaphis subsp. aureofaciens SPS-41 as Biological Fumigants To Control Ceratocystis fimbriata in Postharvest Sweet Potatoes.

Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept.

Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar).

Den mest kompletta databasen med medicinska örter som stöds av vetenskapen