Purification and Partial Characterization of Bacillomycin L Produced by Bacillus amyloliquefaciens K103 from Lemon

文献类型： 外文期刊

第一作者： Zhang, Bao

作者： Zhang, Bao;Cong, Yuan;Kong, Weijia;Li, Pinglan;Dong, Chunjuan;Shang, Qingmao

作者机构：

关键词： Bacillus amyloliquefaciens;Bacillomycin L;Mass spectrometry;Antifungal compounds;Biological control

期刊名称：APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY （ 影响因子：2.926； 五年影响因子：2.685 ）

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收录情况： SCI

摘要： Bacillus amyloliquefaciens K103 isolated from a lemon sample was used as a biocontrol agent to suppress Rhizoctonia solani Kühn and other fungal plant pathogens. Two antifungal compounds were purified from the culture broth using acid precipitation, gel permeation chromatography, and reversed-phase high-performance liquid chromatography. Matrix-assisted laser desorption ionization-time of flight mass spectrometry analysis indicated that the antifungal compounds were two isomers similar to bacillomycin L. One of the predominant active fractions was subjected to quadrupole time-of-flight mass spectrometry and amino acid analysis to determine its structural characteristics, revealing that the antifungal compound with a molecular mass of 1,034.5464 was identical to bacillomycin L. This is the second report of lemon microflora producing bacillomycin L or any antifungal compound, suppressing the growth of R. solani Kühn. Meanwhile, the study provided insights into the enormous potential of food microbial resources and bacillomycin L antibiotics in biological control and sustainable agriculture.

分类号： Q5

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