ESSENTIAL OIL PRODUCED BY CHRYSOSPORIUM XEROPHILUM IN COCONUT

Article abstract of DOI:10.1016/0031-9422(88)80658-7

An essential oil (0.3percent v/w) was produced after fermentation of coconut for nine months by Chrysosporium xerophilum.Sixty per cent of the volatiles were aliphatic methyl ketones (C5-C13), esters and secondary alcohols whilst 38percent were present as free medium chain length fatty acids (C6-C12).A new class of ester, 2-heptyl esters of C8, C10 and C12 fatty acids, was identified by GC-MS and confirmed by synthesis.It is suggested that ester formation, ketone formation and alkane synthesis are mechanisms for removing medium chain fatty acids (C6-C12) which, if allowed to accumulate in the substrate, would be toxic to the fungus.Key Word Index - Cocos nucifera; Palmae; Chrysosporium xerophilum; fungus; substrate conversion coconut; methyl ketones; 2-heptyl esters; detoxification.