Effects of Different Cultivation Parameters on the Production of Surfactin Variants by a Bacillus subtilis Strain

Surfactins are lipopeptide-type biosurfactants produced mainly by species, consisting of a peptide loop of seven amino acids and a hydrophobic fatty acid chain (C ⁻C ). These molecules have been proven to exhibit various biological activities; thus, their therapeutic and environmental applications a...

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Published in:Molecules (Basel, Switzerland) Switzerland), 2018-10, Vol.23 (10), p.2675
Main Authors: Bartal, Attila, Vigneshwari, Aruna, Bóka, Bettina, Vörös, Mónika, Takács, István, Kredics, László, Manczinger, László, Varga, Mónika, Vágvölgyi, Csaba, Szekeres, András
Format: Article
Language:English
Subjects:
Amino Acid Sequence - genetics
Bacillus subtilis
Bacillus subtilis - chemistry
Bacillus subtilis - genetics
Carbon - chemistry
cyclic lipopeptides
HPLC-ESI-MS
Isomerism
Lipopeptides - biosynthesis
Lipopeptides - chemistry
Lipopeptides - genetics
Peptides, Cyclic - biosynthesis
Peptides, Cyclic - chemistry
Peptides, Cyclic - genetics
Surface-Active Agents - chemistry
surfactin production
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Summary:Surfactins are lipopeptide-type biosurfactants produced mainly by species, consisting of a peptide loop of seven amino acids and a hydrophobic fatty acid chain (C ⁻C ). These molecules have been proven to exhibit various biological activities; thus, their therapeutic and environmental applications are considered. Within the surfactin lipopeptide family, there is a wide spectrum of different homologues and isomers; to date, more than 30 variants have been described. Since the newest members of these lipopeptides were described recently, there is no information that is available on their characteristic features, e.g., the dependence of their production from different cultivation parameters. This study examined the effects of both the different carbon sources and various metal ions on the surfactin production of a selected strain. Among the applied carbon sources, fructose and xylose had the highest impacts on the ratio of the different variants, regarding both the peptide sequences and the lengths of the fatty acids. Furthermore, the application of metal ions Mn , Cu and Ni in the media completely changed the surfactin variant compositions of the fermenting broths leading to the appearance of methyl esterified surfactin forms, and resulted in the appearance of novel surfactin variants with fatty acid chains containing no more than 11 carbon atoms.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules23102675