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Comparative study on the properties of lipopeptide products and expression of biosynthetic genes from Bacillus amyloliquefaciens XZ-173 in liquid fermentation and solid-state fermentation

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Abstract

This study compared the compositions and properties of lipopeptide products purified from liquid fermentation (LF) and solid-state fermentation (SSF) and transcription levels involved in lipopeptides under the two systems. Results of Fourier transform infrared spectroscopy and High performance liquid chromatography revealed no significant differences in the polarity and structure of the two lipopeptide products. A higher amino acid proportion was found for lipopeptide product in LF than in SSF. Lipopeptide product produced from LF had better emulsification and antagonistic activities than that from SSF. For SSF, the transcription accumulation levels of the lipopeptide synthetic genes srfAA and sfp were higher than for LF at the same stage. Transcripts for ituD and lpa-14 remained elevated for a longer period of time under SSF conditions, accounting for differences in the production and fermentation periods between SSF and LF. This is the first report that describes differences in lipopeptide product synthesis and molecular behaviors between LF and SSF systems.

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Acknowledgments

This work was supported by the National Basic Research Program of China (Grant No. 2011CB100503), Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD) and the 111 Project (B12009).

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Authors and Affiliations

  1. Jiangsu Key Lab and Engineering Center for Solid Organic Waste Utilization, Nanjing Agricultural University, Nanjing, 210095, China

    Zhen Zhu, Jianchao Zhang, Yanliang Wu, Wei Ran & Qirong Shen

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  1. Zhen Zhu
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  2. Jianchao Zhang
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  3. Yanliang Wu
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  4. Wei Ran
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  5. Qirong Shen
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Correspondence to Wei Ran.

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Zhu, Z., Zhang, J., Wu, Y. et al. Comparative study on the properties of lipopeptide products and expression of biosynthetic genes from Bacillus amyloliquefaciens XZ-173 in liquid fermentation and solid-state fermentation. World J Microbiol Biotechnol 29, 2105–2114 (2013). https://doi.org/10.1007/s11274-013-1375-4

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  • DOI: https://doi.org/10.1007/s11274-013-1375-4

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