College of Agriculture

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As the foundation of the land grant mission at Montana State University, the College of Agriculture and the Montana Agricultural Experiment Station provide instruction in traditional and innovative degree programs and conduct research on old and new challenges for Montana’s agricultural community. This integration creates opportunities for students and faculty to excel through hands-on learning, to serve through campus and community engagement, to explore unique solutions to distinct and interesting questions and to connect Montanans with the global community through research discoveries and outreach.

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Author: search.filters.author.Strobel, Gary A.search.filters.applied.f.department: search.filters.department.Chemical Engineering.

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    Carbon chain length of biofuel- and flavor-relevant volatile organic compounds produced by lignocellulolytic fungal endophytes changes with culture temperature
    (2017-09) Schoen, Heidi R.; Hunt, Kristopher A.; Strobel, Gary A.; Peyton, Brent M.; Carlson, Ross P.
    Three fungal endophytes from the genus Nodulisporium were studied for volatile organic compound (VOC) production. All three fungi grew on a wide range of carbon substrates ranging from simple sugars to waste biomass sources. The fungi synthesized a number of long and short-chain VOCs, including eucalyptol; 1-butanol, 3-methyl; 1-octen-3-ol; and benzaldehyde, all with potential applications as biofuel or flavor compounds. As culture temperature decreased, average VOC carbon chain length increased, especially for VOCs associated with fatty acid metabolism. The results provide a template for controlling synthesis of desired VOCs through selection of species and culturing conditions.
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