FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (16): 126-131.doi: 10.7506/spkx1002-6630-20190505-020

• Bioengineering • Previous Articles    

Isolation and Identification of Antimicrobial Peptides Produced by Bacillus amyloliquefaciens and Characterization of Their Antibacterial Spectra

YAO Jiaming, TIAN Yaping   

  1. (School of Biotechnology, Jiangnan University, Wuxi 214122, China)
  • Published:2020-08-19

Abstract: Antibacterial substances against Staphylococcus aureus from the fermentation supernatant of Bacillus amyloliquefaciens with improved antibacterial activity were separated and purified by sequential acid precipitation, organic solvent extraction, DEAE anion exchange chromatography and reversed phase-high performance liquid chromatography (RP-HPLC). Two antibacterial peptides were found in the purified product by liquid chromatography and mass spectrometry (LC-MS). One was a reported Surfactin homologue containing 13–15 carbon atoms; the other was a bacteriostatic peptide having the amino acid sequence of L-V-N-P-P-T with a molecular mass of 639.75 Da. The hexapeptide had an isoelectric point of 5.52, a GRAVY of 0.100, and a fat solubility index of 113.33 as analyzed by ProtParam software. The highest homology between this peptide with the bacteriopeptides reported in the APD database was only 37.5%, and it was inferred that it was a novel antimicrobial peptide. Surfactin and the hexapeptide showed antibacterial activity against both Gram-positive and Gram-negative bacteria.

Key words: Bacillus amyloliquefaciens; antibacterial activity; isolation; purification; antibacterial peptides

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