Isolation and Characterization of a New Fusaricidin-Type Antibiotic Produced by Paenibacillus bovis sp. nov BD3526
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Isolation and Characterization of a New Fusaricidin‑Type Antibiotic Produced by Paenibacillus bovis sp. nov BD3526 Bangqing Hua1,2 · Huafeng Feng1,2 · Jin Han1,2 · Zhenyi Qiao1,2 · Xiaohua Wang1,2 · Qiuxiang Zhang3 · Zhenmin Liu1,2,3 · Zhengjun Wu1,2 Received: 18 November 2019 / Accepted: 9 September 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Paenibacillus bovis sp. nov BD3526, isolated from raw yak (Bos grunniens) milk, was able to produce antibacterial substances against Micrococcus luteus. The antibacterial substances produced by the strain BD3526 in 3% (w/v) wheat bran broth under aerobic conditions were precipitated from the cultivated broth with ammonium sulfate at 60% saturation. Two antibacterial compounds were obtained by Sephadex LH-20 chromatography and semi-preparative reverse-phase highperformance liquid chromatography (Semi-Pre RP-HPLC). The chemical structures of the two antibacterial compounds were further elucidated by means of ultra high-performance liquid chromatography-mass spectrometer/mass spectrometer (UHPLC-MS/MS). One compound, with a molecular mass of 883.56195 Da (M + H)+, was determined to be identical in chemical structure with that of the well-known compound fusaricidin A. The other antimicrobial compound with a molecular mass of 911.59393 Da (M + H)+ was determined to be a derivative of fusaricidin A by tandem mass spectrometry and amino acid composition analysis and was designed as bovisin. Bovisin possessed the stability against acid/alkali, heat and some proteases treatment, the same with the fusaricidin A. However, the minimal inhibition concentration (MIC) of bovisin on the tested indicator including Staphylococcus aureus, Micrococcus luteus, Listeria monocytogenes and Bacillus subtilis were 50, 50, 50, 50 μg/mL, respectively, slightly higher than those of fusaricidin A (6.25, 6.25, 6.25, 12.5 μg/mL), indicating bovisin with a weaker inhibitory activity.
Introduction
Bangqing Hua and Huafeng Feng have contributed equally to this work. Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00284-020-02206-w) contains supplementary material, which is available to authorized users.
In recent years, the wide use of antibiotics has resulted in the occurrence of drug-resistant microbial strains, which has brought a serious challenge to food safety and health care. Therefore, the exploration of new resources for stable and nontoxic antimicrobial substances is of great importance.
* Zhengjun Wu [email protected]
Qiuxiang Zhang [email protected]
Bangqing Hua [email protected]
Zhenmin Liu [email protected]
Huafeng Feng [email protected]
1
Jin Han [email protected]
State Key Laboratory of Dairy Biotechnology, Technology Center and Dairy Research Institute of Bright Dairy & Food Co. Ltd., Shanghai 200436, People’s Republic of China
2
Zhenyi Qiao [email protected]
Shanghai Engineering Research Center of Dairy Biotechnology, Sh
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