Applied Biochemistry and Biotechnology

, Volume 171, Issue 8, pp 2262–2272 | Cite as

Purification and Partial Characterization of Bacillomycin L Produced by Bacillus amyloliquefaciens K103 from Lemon

  • Bao Zhang
  • Chunjuan Dong
  • Qingmao ShangEmail author
  • Yuan Cong
  • Weijia Kong
  • Pinglan LiEmail author


Bacillus amyloliquefaciens K103 isolated from a lemon sample was used as a biocontrol agent to suppress Rhizoctonia solani Kühn and other fungal plant pathogens. Two antifungal compounds were purified from the culture broth using acid precipitation, gel permeation chromatography, and reversed-phase high-performance liquid chromatography. Matrix-assisted laser desorption ionization-time of flight mass spectrometry analysis indicated that the antifungal compounds were two isomers similar to bacillomycin L. One of the predominant active fractions was subjected to quadrupole time-of-flight mass spectrometry and amino acid analysis to determine its structural characteristics, revealing that the antifungal compound with a molecular mass of 1,034.5464 was identical to bacillomycin L. This is the second report of lemon microflora producing bacillomycin L or any antifungal compound, suppressing the growth of R. solani Kühn. Meanwhile, the study provided insights into the enormous potential of food microbial resources and bacillomycin L antibiotics in biological control and sustainable agriculture.


Bacillus amyloliquefaciens Bacillomycin L Mass spectrometry Antifungal compounds Biological control 



This work was supported by grants from the National Natural Science Foundation of China (No. 31172001) and supported by the Special Fund for Agro-scientific Research in the Public Interest of China (201303014).


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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  1. 1.College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
  2. 2.Key Laboratory of Biology and Genetic Improvement of Horticultural Crops, Institute of Vegetables and FlowersChinese Academy of Agricultural SciencesBeijingChina
  3. 3.College of Food Science and Nutritional Engineering, East DistrictChina Agricultural UniversityBeijingChina

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