Biosynthesis of new volatile and flavor compounds by using Bjerkandera adusta (BAD) and Wolfiporia cocos (WCOC) is described together with the assumption of chemical changes likely to occur during fermentation. In total, we used 14 basidiomycetes (BAD, PCH, WCOC, PSA, BCI, SHIBO, MSC, HFA, MPS, PFLA, ICO, LED, TSU and LYP), which were cultivated in submerged media by using roots of Hypericum perforatum(L.) as the only source of carbon and nitrogen.
We observed production of an ester, aldehydes, chlorinated organic compounds and two unidentified compounds during the interaction of BAD with the secondary metabolites present in roots of the genetically modified Hypericum perforatum(L.), while during the interaction of WCOC with the secondary metabolites present in roots of the genetically modified Hypericum perforatum(L.) we observed biosynthesis of mostly alcohols, some esters, terpenes and an unidentified compound.
Beside the formation of new volatile and flavor compounds, we propose using of WCOC as dealkylation agent and BAD as dealkylation and reduction agent in organic synthesis, due to the changes we observed daily in our biotransformed product.
The identification of compounds was performed by comparison of Kovats indices (KI) and mass spectra to those of authentic reference compounds on a polar VF-WAXms column, using headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS).