Optimization of Fermentation Conditions for Production of Antifungal Peptides by Bacillus amyloliquefaciens H15 and Comparison of Extraction Methods for Antifungal Peptides

doi:10.7506/spkx1002-6630-201515025

Abstract

Abstract:

Fermentation and extraction conditions for antifungal peptide production by Bacillus amyloliquefaciens H15
were optimized for larger diameters of inhibitory zones of Fusarium oxysporum ACCC 37438 when exposed to cell-free
fermentation broths. Results showed that using L-1 medium, the optimal culture conditions were 3%, 6.68, 160 r/min,
48.61 h and 30.79 ℃ for inoculum amount, initial pH, rotational speed, culture time and temperature, respectively, leading to
an inhibitory zone diameter of 25.21 mm, which was 53.48% higher than that (16.40 mm) before optimization. In addition,
extraction efficiencies of ammonia sulfate precipitation and hydrochloric acid precipitation followed by organic solvent
extraction for the extraction of antifungal peptides from the fermentation broth were compared by using four dominant
molds isolated from corn as the indicator strains. All the obtained results showed that hydrochloric acid precipitation and
then acetone extraction yielded the highest antifungal activity.

Key words: antifungal peptides, Bacillus amyloliquefaciens, fermentation condition, extraction method

CLC Number:

TQ920.6

HAN Yuzhu, DENG Zhao, ZHANG Bao, YOU Chengzhen, CONG Yuan, LI Pinglan. Optimization of Fermentation Conditions for Production of Antifungal Peptides by Bacillus amyloliquefaciens H15 and Comparison of Extraction Methods for Antifungal Peptides[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201515025.

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Optimization of Fermentation Conditions for Production of Antifungal Peptides by Bacillus amyloliquefaciens H15 and Comparison of Extraction Methods for Antifungal Peptides

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