Abstract
Several strains of fungi were tested for their ability to metabolize α-pinene in shake cultures. A strain of Aspergillus niger showing marked efficiency in this respect was selected for further studies. The optimal conditions for fermentation were established with respect to substrate concentration, time, and temperature. From the fermentation products three major metabolites of α-pinene were isolated: a ketone, C10H14O, identified as d-verbenone; an alcohol, C10H16O, identified as d-cis-verbenol; and a crystalline diol, C10H18O2, characterized as d-trans-sobrerol.
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