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Influence of pH and temperature on the expression of sboA and ituD genes in Bacillus sp. P11

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Abstract

Temperature and pH are key factors influencing the production of antimicrobial peptides. In this work, qRT-PCR methodology was used to demonstrate the effect of these two variables on sboA (subtilosin A) and ituD (iturin A) expression in Bacillus sp. P11, an isolate from aquatic environment of the Amazon. Bacillus sp. P11 was incubated in BHI broth for 36 h at 30, 37 and 42 °C, and the pH values were 6.0, 7.4 and 8.0. The production of subtilosin A and iturin A was confirmed by mass spectrometry. The sboA expression increased 200-fold when the initial pH was 8.0. In contrast, ituD expression was maximum at pH 6.0. Increased temperature (42 °C) was adverse for both genes, but ituD expression increased at 37 °C. Expression of sboA and ituD was strongly affected by pH and temperature and qRT-PCR proved to be a powerful tool to investigate the potential of Bacillus strains to produce subtilosin A and iturin A.

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Acknowledgments

This work received financial support of Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Brazil).

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Authors and Affiliations

  1. Laboratório de Bioquímica e Microbiologia Aplicada, Universidade Federal do Rio Grande do Sul (UFRGS), ICTA-UFRGS, Av. Bento Gonçalves 9500, Porto Alegre, 91501-970, Brazil

    Fernanda Leal Leães, Renata Voltolini Velho, Juliana Venturini Pinto & Adriano Brandelli

  2. Laboratório de Biologia Celular e Molecular, Centro de Energia Nuclear na Agricultura, Universidade de São Paulo (USP), Piracicaba, Brazil

    Danielle Gregorio Gomes Caldas & Siu Mui Tsai

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  1. Fernanda Leal Leães
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  2. Renata Voltolini Velho
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  3. Danielle Gregorio Gomes Caldas
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  4. Juliana Venturini Pinto
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  5. Siu Mui Tsai
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  6. Adriano Brandelli
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Correspondence to Adriano Brandelli.

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Leães, F.L., Velho, R.V., Caldas, D.G.G. et al. Influence of pH and temperature on the expression of sboA and ituD genes in Bacillus sp. P11. Antonie van Leeuwenhoek 104, 149–154 (2013). https://doi.org/10.1007/s10482-013-9935-z

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  • DOI: https://doi.org/10.1007/s10482-013-9935-z

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