|
Figure
2 – Microbial
ways of formation
of tainting substances in cork |
|
 MICROOGANISMS
PRECURSORS
METABOLITES
|
|
| |
|
Streptomyces
|
VANILLIN
LIGNIN
|
Guaiacol
|
|
|
Mucor
Penicillium
Neurospora
|
CHLOROPHENOLS
|
Chloroanisoles
|
|
|
Actinomycètes
|
CORK
|
Sesquiterpenes
Geosmin
Methylisoborneol
|
|
|
Aspergillus
niger
Aspergillus
ochraceus
Aspergillus
parasiticus
Penicillium
citrinum
Penicillium
roqueforti
|
SUBERIN
LIPIDS
|
|
Oct-1-en-3-ol
Oct-1-en-3-one
Octanal
|
|
|