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Effects of Different Amino Acids in Culture Media on Surfactin Variants Produced by Bacillus subtilis TD7

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Abstract

Surfactin produced by Bacillus subtilis has different variants, which are affected by the composition of substrate available. To demonstrate the effects of amino acids on surfactin variants, B. subtilis TD7 was cultivated under the same conditions but with different amino acids supplied in media, respectively, and the type as well as the proportion of surfactin variants produced was analyzed with electrospray ionization mass spectrometry and gas chromatography–mass spectrometry. The result shows that the addition of different amino acids significantly influences the proportion of surfactin variants with different fatty acids. When Arg, Gln, or Val was added to the culture medium of B. subtilis TD7, the proportion of produced surfactin variants with even β-hydroxy fatty acids significantly increased, while the addition of Cys, His, Ile, Leu, Met, Ser, or Thr enhanced the proportion of surfactin variants with odd β-hydroxy fatty acids markedly. This result may be of some reference value in enhancing the production of specific surfactin variants as well as in the research on the relationship between culture media and the corresponding products of a certain bacterium.

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Acknowledgments

This work was supported by the Ministry of Science and Technology of China (2009AA063503) and the National Natural Science Foundation of China (41073055).

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Authors and Affiliations

  1. State Key Laboratory of Bioreactor Engineering and Institute of Applied Chemistry, East China University of Science and Technology, Shanghai, 200237, China

    Jin-Feng Liu, Juan Yang, Shi-Zhong Yang, Ru-Qiang Ye & Bo-Zhong Mu

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  1. Jin-Feng Liu
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  2. Juan Yang
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  3. Shi-Zhong Yang
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Correspondence to Bo-Zhong Mu.

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Liu, JF., Yang, J., Yang, SZ. et al. Effects of Different Amino Acids in Culture Media on Surfactin Variants Produced by Bacillus subtilis TD7. Appl Biochem Biotechnol 166, 2091–2100 (2012). https://doi.org/10.1007/s12010-012-9636-5

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  • DOI: https://doi.org/10.1007/s12010-012-9636-5

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