研究报告

产Surfactin芽孢杆菌的筛选及特性研究

  • 李彦林 ,
  • 张蔚 ,
  • 李晓玉 ,
  • 鲁心怡 ,
  • 曹钰
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  • 1江南大学 生物工程学院,江苏 无锡,214122
    2教育部工业生物技术重点实验室江南大学,江苏 无锡,214122
硕士研究生(曹钰副教授为通讯作者,E-mail: tsaoy5@jiangnan.edu.cn)

收稿日期: 2019-01-10

  网络出版日期: 2019-07-28

基金资助

高等学校学科创新引智计划(111计划)资助项目(111-2-06);江苏高等优势学科建设工程资助项目(PAPD);江苏省现代工业发酵协同创新中心资助项目;江苏高校品牌专业建设工程资助项目(TAPP)

Screening and characteristics of surfactin-producing Bacillus

  • LI Yanlin ,
  • ZHANG Wei ,
  • LI Xiaoyu ,
  • LU Xinyi ,
  • CAO Yu
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  • 1School of Biotechnology, Jiangnan University, Wuxi 214122, China
    2The Key Laboratory of Industrial Biotechnology, Ministry of EducationJiangnan University, Wuxi 214122, China

Received date: 2019-01-10

  Online published: 2019-07-28

摘要

以发酵上清液表面活性的排油活性、乳化能力、表面张力为初筛参数,srfA基因为复筛指标,定向筛选产表面活性剂surfactin的菌株。通过薄层层析(thin layer chromatography,TLC)定性分析和超高效液相色谱-电喷雾四级杆飞行时间质谱(ultra performance liquid chromatography/electrospray ionization quadrupole time-of-flight high-resolution/mass spectrometry,UPLC-ESI/Q-TOF/MS)定量分析,筛选获得1株可利用啤酒糟高产surfactin的菌株41-3,鉴定为枯草芽孢杆菌(Bacillus subtilis),采用液质分析所产surfactin同系物组分。B. subtilis 41-3在MSM培养基中发酵,surfactin产量为541.32 mg/L,同系物以脂肪酸链为C14和C13的surfactin为主,两者含量约占75%。以啤酒糟酶解液作为碳源,发酵生产surfactin,产量提高1.38倍,达到746.35 mg/L。且surfactin的合成向长链脂肪酸surfactin迁移,表明其具有更强的生物表面活性。该研究结果为surfactin菌株筛选提供新的思路,为发酵生产surfactin提供了新的原料来源,为啤酒糟综合利用提供新的途径,具有应用前景。

本文引用格式

李彦林 , 张蔚 , 李晓玉 , 鲁心怡 , 曹钰 . 产Surfactin芽孢杆菌的筛选及特性研究[J]. 食品与发酵工业, 2019 , 45(13) : 31 -37 . DOI: 10.13995/j.cnki.11-1802/ts.019918

Abstract

The surfactin producing strains were screened directionally using oil repellency, emulsifying ability and surface tension of the fermentation supernatant surfactant as preliminary screening parameters, and srfA gene for rescreening. A surfactin high-yield strain 41-3 utilizing brewer's spent grain (BSG) was screened by thin layer chromatography (TLC) qualitative analysis and ultra-performance liquid chromatography/electrospray ionization quadrupole time-of-flight high-resolution/mass spectrometry (UPLC-ESI/Q-TOF MS) quantitative analysis. The strain was identified as Bacillus subtilis, and different congeners of surfactin were analyzed. The surfactin yield of B. subtilis 41-3 was 541.32 mg/L in MSM medium, and C14 and C13 fatty-acid-chain surfactins were the two most abundant homologues, which accounted for 75% of total surfactin. When BSG was used as fermentation substrate, the yield of surfactin increased 1.38 times to 746.35 mg/L, and the surfactin synthesis shifted to long fatty-acid-chain surfactins, which indicated better biosurface activity. This study provides new ideas for surfactin-producing strain screening and new raw materials for surfactin production, as well as revealing a new way for comprehensive utilization of BSG.

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