Bacteriostatic effect of lipopeptides from Bacillus subtilis N-2 on Pseudomonas putida using soybean meal by solid-state fermentation

• 作者: Haijin Mou Meng Li Qing Kong Tan Zhang Xiaodan Fu
• 来源期刊: 海洋生命科学与技术(英文)
• 学科: 化学
• 关键词: LIPOPEPTIDE Solid-state fermentation Bacillus subtilis LC-MS/MS Pseudomonas putida
• 年，卷（期）: 2020,（2）
• 页码范围: 172-180
• 页数: 9页
• 分类号: O62

摘要

Bacillus subtilis N-2 which was isolated from natto,produced lipopeptides using soybean meal as a substrate.This work aimed to purify,identify,and determine the antibacterial mechanism of lipopeptides produced by B.subtilis N-2.The fermented product obtained by solid-state fermentation was subjected to water extraction,acid precipitation,and methanol extraction.Fractions were separated and collected using a two-step ultrafiltration method and then identified by LC-MS/MS.Mass spectrometry characterization revealed the presence of four variants of iturin A that differed according to the p-amino fatty acid chain from C14 to C17 as well as the amino acid positions.A new lipopeptide(m/z 1070.3)was identified and its structure was different from the previously reported lipopeptides.The lipopeptides were shown to inhibit the growth of an isolate of Pseudomonas putida,a common pathogen in decaying fish,by changing membrane permeability.These results suggest that the lipopeptides from B.subtilis N-2 could be used as a biocontrol agent in aquaculture.