Abstract
In the present work the microbial transformation of kaurenoic acid (1) was performed using submerged shaken liquid culture of Aspergillus terreus (1.5×107 spores/mL). The microorganism was grown by a two-stage fermentation procedure. Compound 1 was added as a dimethylsulfoxide solution (0.1g/L) and incubated for 14 days. The culture was filtered and the aqueous layer was extracted with ethyl acetate to furnish the extract codified as AtKA. Chemical and NMR studies of AtKA allowed us to isolate and to identify four kaurenoic acid hydroxylated derivatives (Compounds 2–5).
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