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dc.contributor.authorSun, D.en
dc.contributor.authorLiao, J.en
dc.contributor.authorSun, L.en
dc.contributor.authorWang, Yalingen
dc.contributor.authorLiu, Y.en
dc.contributor.authorDeng, Q.en
dc.contributor.authorZhang, N.en
dc.contributor.authorXu, D.en
dc.contributor.authorFang, Z.en
dc.contributor.authorWang, Wenjingen
dc.contributor.authorGooneratne, Sarojith R.en
dc.date.accessioned2019-08-12T21:46:54Z
dc.date.available2019-07-27en
dc.date.issued2019-07-27en
dc.identifier.citationSun et al. (2019). Efect of media and fermentation conditions on surfactin and iturin homologues produced by Bacillus natto NT-6: LC–MS analysis. AMB Express, 9, 120. doi:10.1186/s13568-019-0845-yen
dc.identifier.issn2191-0855en
dc.identifier.urihttps://hdl.handle.net/10182/10867
dc.description.abstractLipopeptides possess excellent broad spectrum antimicrobial activity. Different lipopeptides have their own unique chemical structures, properties and biological activities. Quantitative analysis of the lipopeptides iturin and surfactin and their homologues produced by Bacillus natto NT–6 subjected to different culture media, shaking speed of rotary shaker, and liquid and solid fermentation methods was conducted using LC–MS. For iturins, liquid-state fermentation in Landy medium at a shaking speed of 160 r min⁻¹ was the most suitable for maximal homologue production. Addition of 0.4% attapulgite powder increased production by 1.92-fold; activated carbon significantly reduced production. For surfactin homologues, solid-state fermentation in potato dextrose broth medium at shaking speed > 160 r min⁻¹ was the best. Addition of 0.4% attapulgite powder increased production by 1.96-fold; activated carbon had no effect. Thus it is clear that fermentation conditions can be manipulated to maximize iturin and surfactin production.en
dc.format.extent9en
dc.languageenen
dc.language.isoenen
dc.publisherSpringerOpenen
dc.relationThe original publication is available from - SpringerOpen - https://doi.org/10.1186/s13568-019-0845-yen
dc.relation.urihttps://doi.org/10.1186/s13568-019-0845-yen
dc.rights© The Author(s) 2019en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectLC–MSen
dc.subjectanti-microbial lipopeptideen
dc.subjectBacillus nattoen
dc.subjectsurfactinen
dc.subjectiturinen
dc.subjectAntimicrobial lipopeptideen
dc.titleEffect of media and fermentation conditions on surfactin and iturin homologues produced by Bacillus natto NT-6: LC–MS analysisen
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
lu.contributor.uniten
lu.contributor.uniten
dc.identifier.doi10.1186/s13568-019-0845-yen
dc.subject.anzsrc0605 Microbiologyen
dc.subject.anzsrc0503 Soil Sciencesen
dc.relation.isPartOfAMB Expressen
pubs.notesArticle number 120en
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/2018 PBRF Staff group
pubs.publication-statusPublished onlineen
pubs.volume9en
dc.identifier.eissn2191-0855en
dc.rights.licenceAttributionen
dc.rights.licenceAttributionen
lu.identifier.orcid0000-0002-5406-2894


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