## 3 Results
### Identification of Volatile Compounds during Yeast-to-Mycelial Phases in B. bassiana
\begin{table}
\begin{tabular}{l c c c c c c c} \hline \hline  & \multicolumn{6}{c}{**Duration of Fungal Growth (h)**} \\ \hline
**Compounds** & **Ix** & **24** & **48** & **72** & **96** & **120** & **144** \\ \hline
3-Methylbutanol & 1186 & 70.57 \(\pm\) 9.89 ab & 91.56 \(\pm\) 0.91 a & 62.52 \(\pm\) 4.01 b & 61.03 \(\pm\) 6.29 b & 59.42 \(\pm\) 5.66 b & 78.99 \(\pm\) 0.21 ab \\
1-Octeri-3 ol & 1451 & 2.97 \(\pm\) 1.03 ns & 09.1 \(\pm\) 0.18 ns & nd & nd & nd \\ Total alcohols & 73.55 (8.86) ab & 92.47 (0.72) a & 62.52 (4.01) b & 61.03 (6.29) b & 59.42 \(\pm\) 5.66 b & 78.99 \(\pm\) 0.21 ab \\ \hline Aerotian & 1285 & nd & 0.65 \(\pm\) 0.04 b & 0.32 \(\pm\) 0.02 b & nd & 0.35 \(\pm\) 0.01 b & 0.86 \(\pm\) 0.03 ab \\
2-Nonanone & 1389 & 9.31 \(\pm\) 5.38 bc & 0.90 \(\pm\) 0.11 c & 0.61 \(\pm\) 0.06 c & 4.59 \(\pm\) 0.83 bc & 6.01 \(\pm\) 0.27 bc & 4.99 \(\pm\) 0.29 bc \\
2-Dodecanone & 1557 & nd & nd & nd & nd & 0.53 \(\pm\) 0.26 & nd \\
2-Dodecanone & 1599 & nd & nd & nd & 1.60 \(\pm\) 1.05 c & 14.04 \(\pm\) 123 ab & 6.99 \(\pm\) 0.95 bc \\
6,10-Dimethyl-5,9-undcacedian-2-one & 1850 & nd & nd & nd & 0.18 \(\pm\) 0.05 ns & nd \\ Total ketones & 1697 & 4.67 \(\pm\) 2.26 s & 1.17 \(\pm\) 1.05 b & 0.72 \(\pm\) 1.53 b & 0.52 \(\pm\) 0.14 b & 0.31 \(\pm\) 0.09 & 0.28 \(\pm\) 0.01 b \\
10,18-Firmachala-3(2),4-diene & 1704 & nd & nd & 0.39 \(\pm\) 0.04 ns & 0.32 \(\pm\) 0.06 ns & 0.24 \(\pm\) 0.06 ns & nd \\
2-Sélime & 1713 & nd & nd & 3.97 \(\pm\) 0.52 ns & 3.33 \(\pm\) 0.7 ns & nd & 0.82 \(\pm\) 0.02 ns \\ \(\
u\)-Sélime & 1718 & nd & nd & 5.46 \(\pm\) 0.61 b & 4.46 \(\pm\) 0.93 b & 1.62 \(\pm\) 0.25 d & 1.09 \(\pm\) 0.07 cd \\
2-Gueruene & 1733 & nd & nd & nd & 0.46 \(\pm\) 0.18 & nd & 0.46 \(\pm\) 0.08 \\
3-Genuience & 1757 & nd & 0.62 \(\pm\) 0.02 d & 7.33 \(\pm\) 1.00 b & 7.42 \(\pm\) 1.51 b & 2.20 \(\pm\) 0.19 cd & 1.48 \(\pm\) 0.14 d \\
3-Terpinolactone & 1923 & nd & nd & 1.29 \(\pm\) 0.36 ns & 0.82 \(\pm\) 0.95 ns & 0.78 \(\pm\) 0.12 ns & 0.50 \(\pm\) 0.08 ns \\ Total terpen & & 4.67 (2.26) d & 3.43 (0.45) d & 35.21 (4.20) b & 32.76 \(\pm\) 0.30 b & 19.44 \(\pm\) (5.66) bed & 8.14 \(\pm\) (0.51) d \\ \hline \hline \end{tabular} Compounds were analyzed using SPME-GC-MS and tentatively identified based on NIST library searches and Kovats retention indices (Ix). 3-Methylbutanol was confirmed by comparison with the standard. The mean values correspond to the sum of three independent determinations. Statistical analyses were performed for the individual compounds. Different letters indicate statistically significant differences according to a one-way ANOVA and Tukey’s test (\(p\leq 0.05\)). Ix was calculated using a mixture of normal paraffin C\({}_{6}\)–C\({}_{20}\) on an HP-FFAP capillary column and was compared with that available in the Pherobase database [30]. RT: Retention time (min). nd: not detected. ns: not significant.  
\end{table} 
Table 2: Relative abundance (%) of volatiles identified in _B. bassiana_ AS5 inoculated on MacConkey agar medium. The compounds were identified as alcohols, ketones, terpenes, or acids, the contents of which varied throughout the dimorphic transition of a fungus (Tables 1 and 2). Compounds such as 1-octen-3-ol, 2-undecanone, \(\alpha\)-selinene, guaia-9,11-diene, 10s,11s-himachala-3(12),4-diene, and \(\alpha\)-gurjunene were specifically identified within the chromatographic profile of the volatiles produced by the AI2 strain, whereas (+)-2-bornanone, 2-methylisoborneol, 2-isopropyl-4a,8-dimethyl-1,2,3,4,4a,5,6,7-octahydronaphthalene, 3,7(11)-selinadiene, and 2,4-diisopropyl-1-methyl-1-vinylcyclohexane were identified within the profiles that corresponded to the AS5 strain. Only 3-methylbutanol and \(\alpha\)-terpineol were identified in both strains and at all sampling times. Interestingly, at 72 h of fungal growth, where the yeast phase was observed in both strains, the content of alcohols, ketones, and acids decreased, whereas a transient rise in terpenes was detected (Tables 1 and 2).