This study was conducted to identify and characterize the lantibiotic subtilomycin produced by Bacillus subtilis SX3411. The fermentation broth was found to have anti-bacterial activities against Streptococcus suis, B. subtilis (not B. subtilis SX3411), Staphylococcus aureus, and Aeromonas hydrophila. By cloning and sequencing the gene cluster, it was preliminarily determined that the main antimicrobial substance was subtilomycin, which had a molecular weight of 4 kDa. Moreover, the subtilomycin was resistant to heat, acid and alkali, while simulated gastric juice had less effect on its anti-bacterial activity. In comparison, the subtilomycin was more sensitive to protease K and simulated intestinal juice treatment. In conclusion, this study lays a foundation for further applications of lantibiotic subtilomycin.
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