Aroma production by spores ofPenicillium roqueforti on a synthetic medium

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Abstract
The synthesis of 2-heptanone from the sodium salt of octanoic acid by spores of five strains ofPenicillium roqueforti was studied. The strains showed a high disparity in kinetic behavior. The one selected, which was originally isolated from blue cheese, had a good resistance to substrate inhibition along with a good apparent biotransformation yield (close to 60%). An activator was needed in the incubation medium. The loss of activity of aging spores was reduced by the activator compounds; ethanol exhibited the highest efficiency. When spores were produced on buckwheat seeds with a solid state fermentation technique, the medium itself was an activator source. When the biotransformation reaction was carried out in a stirred aerated fermentor, the volatile loss by air-stream stripping had to be taken into account. No ketone metabolism occurred with the strain used.