Abstract
LABORATORY culture of the basidiomycete Dacryomyces deliquescens has been previously reported1. Aqueous malt cultures maintained at room temperature develop a sweetish odour which is sometimes reminiscent of apples. Large volumes of culture liquid have been distilled and extracted with benzene or alternatively with diethyl ether. Subsequent evaporation of either solvent followed by recrystallization from ethanol gave small prisms.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on SpringerLink
- Instant access to the full article PDF.
USD 39.95
Prices may be subject to local taxes which are calculated during checkout
Similar content being viewed by others
References
Field, J. H., Nature, 198, 907 (1963).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
FIELD, J. A Metabolite of Dacryomyces deliquescens (Duby). Nature 202, 1134 (1964). https://doi.org/10.1038/2021134b0
Issue date:
DOI: https://doi.org/10.1038/2021134b0
