Improving Iturin A Production of Bacillus amyloliquefaciens by Genome Shuffling and Its Inhibition Against Saccharomyces cerevisiae in Orange Juice.
Improving Iturin A Production of Bacillus amyloliquefaciens by Genome Shuffling and Its Inhibition Against Saccharomyces cerevisiae in Orange Juice.
复制标题
通过基因组改组提高解淀粉芽孢杆菌伊图林A的产量及其对橙汁中酿酒酵母的抑制作用
DOI：
10.3389/fmicb.2018.02683
复制
发表时间：
2018
影响因子：
5.2
通讯作者：
Lu Z
中科院分区：
文献类型：
--
作者：
Shi J;Zhu X;Lu Y;Zhao H;Lu F;Lu Z
基因组改组是快速提高次生代谢产物产量的有效方法。本研究利用基因改组的原理来提高解淀粉芽孢杆菌LZ-5产生的伊枯草菌素A的产量。在进行递归原生质体融合的四种菌株中，脂肽产量的提高是明显的。这四种菌株是通过亚硝基胍、紫外线照射、常压和室温等离子体诱变过程获得的。经过两轮基因组改组，获得了伊枯草菌素A含量179.22 mg/l的高产菌株，较野生菌株提高了2.03倍。为了评估伊枯草菌素 A 控制食品中腐败酵母的功效，在与酿酒酵母一起孵育的橙汁中评估了伊枯草菌素 A 的抗酵母功效。用 0.76 mg/ml 伊枯霉素 A 处理的果汁在储存过程中对酵母菌群显示出显着的控制 (p < 0.05)，与 0.30 mg/ml 游霉素的效果相似。此外，伊枯草菌素A对橙汁的化学物理特性影响很小。我们的研究结果为抗菌脂肽在果汁产品中的应用提供了基础。
Genome shuffling is an effective method for the rapid improvement of the production of secondary metabolites. This study used the principle of gene shuffling to enhance the yield of iturin A produced by Bacillus amyloliquefaciens LZ-5. Improvements in lipopeptide yield were evident among four strains subjected to recursive protoplast fusion. The four strains were obtained through mutagenesis processes: nitrosoguanidine, ultraviolet irradiation, and atmospheric and room temperature plasma. A high yield strain with 179.22 mg/l of iturin A was obtained after two rounds of genome shuffling, which was a 2.03-fold increase compared with the wild strain. To evaluate the efficacy of iturin A for control of spoilage yeast in food, the anti-yeast efficacy of iturin A was evaluated in orange juice incubated with Saccharomyces cerevisiae. The juice treated with 0.76 mg/ml iturin A showed a significant (p < 0.05) control on yeast population during the storage, similar to that of the 0.30 mg/ml natamycin. In addition, iturin A showed a tiny effect on chemical-physical characteristics of orange juice. Our results provide a basis for the application of antimicrobial lipopeptide in juice products.
登录
查看更多内容
大规模机器人辅助基因组改组产生的酿酒酵母酵母具有乙醇耐受性的增加。
影响因子：
6.3
作者：
Snoek T;Picca Nicolino M;Van den Bremt S;Mertens S;Saels V;Verplaetse A;Steensels J;Verstrepen KJ
通讯作者：
Verstrepen KJ
影响因子：
3.7
作者：
Fang M;Jin L;Zhang C;Tan Y;Jiang P;Ge N;Heping Li;Xing X
通讯作者：
Xing X
DOI：
10.1016/j.ifset.2015.02.007
发表时间：
2015-05-01
影响因子：
6.6
作者：
Garcia Loredo, Analia B.;Guerrero, Sandra N.;Alzamora, Stella M.
通讯作者：
Alzamora, Stella M.
影响因子：
11.4
作者：
John, Rojan P.;Gangadharan, Dhanya;Nampoothiri, K. Madhavan
通讯作者：
Nampoothiri, K. Madhavan
DOI：
10.1007/s10482-015-0388-4
发表时间：
2015-04-01
影响因子：
2.6
作者：
Labbani, Fatima-Zohra Kenza;Turchetti, Benedetta;Buzzini, Pietro
通讯作者：
Buzzini, Pietro