文献类型：期刊文献

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

作者：Liu, Jin-Feng[1,2];Yang, Juan[1,2];Yang, Shi-Zhong[1,2];Ye, Ru-Qiang[1,2];Mu, Bo-Zhong[1,2]

机构：[1]E China Univ Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]E China Univ Sci & Technol, Inst Appl Chem, Shanghai 200237, Peoples R China

年份：2012

卷号：166

期号：8

起止页码：2091

外文期刊名：APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

收录：;EI(收录号：20122015025791);WOS:【SCI-EXPANDED(收录号:WOS:000302771000016)】；

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

语种：英文

外文关键词：Bacillus subtilis; Surfactin; Amino acid; Hydroxy fatty acid; ESI-MS; GC/MS

摘要：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 beta-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 beta-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.