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Effect of media and fermentation conditions on surfactin and iturin homologues produced by Bacillus natto NT-6: LC-MS analysis.
AMB Express. 2019 Jul 27; 9(1):120.AE

Abstract

Lipopeptides possess excellent broad spectrum antimicrobial activity. Different lipopeptides have their own unique chemical structures, properties and biological activities. Quantitative analysis of the lipopeptides iturin and surfactin and their homologues produced by Bacillus natto NT-6 subjected to different culture media, shaking speed of rotary shaker, and liquid and solid fermentation methods was conducted using LC-MS. For iturins, liquid-state fermentation in Landy medium at a shaking speed of 160 r min-1 was the most suitable for maximal homologue production. Addition of 0.4% attapulgite powder increased production by 1.92-fold; activated carbon significantly reduced production. For surfactin homologues, solid-state fermentation in potato dextrose broth medium at shaking speed > 160 r min-1 was the best. Addition of 0.4% attapulgite powder increased production by 1.96-fold; activated carbon had no effect. Thus it is clear that fermentation conditions can be manipulated to maximize iturin and surfactin production.

Authors+Show Affiliations

College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, NO. 1 Haida Road, Mazhang District, Zhanjiang, 524088, Guangdong Province, China.National Marine Products Quality Supervision & Inspection Center, Mazhang District, Zhanjiang, 524000, China.College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, NO. 1 Haida Road, Mazhang District, Zhanjiang, 524088, Guangdong Province, China. suncamt@126.com.College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, NO. 1 Haida Road, Mazhang District, Zhanjiang, 524088, Guangdong Province, China.College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, NO. 1 Haida Road, Mazhang District, Zhanjiang, 524088, Guangdong Province, China.College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, NO. 1 Haida Road, Mazhang District, Zhanjiang, 524088, Guangdong Province, China.College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, NO. 1 Haida Road, Mazhang District, Zhanjiang, 524088, Guangdong Province, China.College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, NO. 1 Haida Road, Mazhang District, Zhanjiang, 524088, Guangdong Province, China.College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, NO. 1 Haida Road, Mazhang District, Zhanjiang, 524088, Guangdong Province, China.College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, NO. 1 Haida Road, Mazhang District, Zhanjiang, 524088, Guangdong Province, China.Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Lincoln, 7647, Canterbury, New Zealand.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31352542

Citation

Sun, Dongfang, et al. "Effect of Media and Fermentation Conditions On Surfactin and Iturin Homologues Produced By Bacillus Natto NT-6: LC-MS Analysis." AMB Express, vol. 9, no. 1, 2019, p. 120.
Sun D, Liao J, Sun L, et al. Effect of media and fermentation conditions on surfactin and iturin homologues produced by Bacillus natto NT-6: LC-MS analysis. AMB Express. 2019;9(1):120.
Sun, D., Liao, J., Sun, L., Wang, Y., Liu, Y., Deng, Q., Zhang, N., Xu, D., Fang, Z., Wang, W., & Gooneratne, R. (2019). Effect of media and fermentation conditions on surfactin and iturin homologues produced by Bacillus natto NT-6: LC-MS analysis. AMB Express, 9(1), 120. https://doi.org/10.1186/s13568-019-0845-y
Sun D, et al. Effect of Media and Fermentation Conditions On Surfactin and Iturin Homologues Produced By Bacillus Natto NT-6: LC-MS Analysis. AMB Express. 2019 Jul 27;9(1):120. PubMed PMID: 31352542.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of media and fermentation conditions on surfactin and iturin homologues produced by Bacillus natto NT-6: LC-MS analysis. AU - Sun,Dongfang, AU - Liao,Jianmeng, AU - Sun,Lijun, AU - Wang,Yaling, AU - Liu,Ying, AU - Deng,Qi, AU - Zhang,Ning, AU - Xu,Defeng, AU - Fang,Zhijia, AU - Wang,Wenjing, AU - Gooneratne,Ravi, Y1 - 2019/07/27/ PY - 2019/04/16/received PY - 2019/07/23/accepted PY - 2019/7/29/entrez PY - 2019/7/29/pubmed PY - 2019/7/29/medline KW - Antimicrobial lipopeptide KW - Bacillus natto KW - Iturin KW - LC–MS KW - Surfactin SP - 120 EP - 120 JF - AMB Express JO - AMB Express VL - 9 IS - 1 N2 - Lipopeptides possess excellent broad spectrum antimicrobial activity. Different lipopeptides have their own unique chemical structures, properties and biological activities. Quantitative analysis of the lipopeptides iturin and surfactin and their homologues produced by Bacillus natto NT-6 subjected to different culture media, shaking speed of rotary shaker, and liquid and solid fermentation methods was conducted using LC-MS. For iturins, liquid-state fermentation in Landy medium at a shaking speed of 160 r min-1 was the most suitable for maximal homologue production. Addition of 0.4% attapulgite powder increased production by 1.92-fold; activated carbon significantly reduced production. For surfactin homologues, solid-state fermentation in potato dextrose broth medium at shaking speed > 160 r min-1 was the best. Addition of 0.4% attapulgite powder increased production by 1.96-fold; activated carbon had no effect. Thus it is clear that fermentation conditions can be manipulated to maximize iturin and surfactin production. SN - 2191-0855 UR - https://www.unboundmedicine.com/medline/citation/31352542/Effect_of_media_and_fermentation_conditions_on_surfactin_and_iturin_homologues_produced_by_Bacillus_natto_NT-6:_LC-MS_analysis L2 - https://dx.doi.org/10.1186/s13568-019-0845-y DB - PRIME DP - Unbound Medicine ER -
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