Effect of <i>srfAC</i> Gene Knockout on the Antibacterial Activity of <i>Bacillus amyloliquefaciens</i>

HE Yuxuan; WEN Zhiyou; WEI Xuetuan

doi:10.13386/j.issn1002-0306.2020050339

Volume 42 Issue 5

Feb. 2021

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Science and Technology of Food Industry > 2021 > 42(5): 100-104. > DOI: 10.13386/j.issn1002-0306.2020050339

HE Yuxuan, WEN Zhiyou, WEI Xuetuan. Effect of srfAC Gene Knockout on the Antibacterial Activity of Bacillus amyloliquefaciens[J]. Science and Technology of Food Industry, 2021, 42(5): 100-104. DOI: 10.13386/j.issn1002-0306.2020050339

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Effect of srfAC Gene Knockout on the Antibacterial Activity of Bacillus amyloliquefaciens

1. College of Food Science and Technology, Huazhong Agricultural Univercity, Wuhan 430070, China;
2. Department of Food Science and Human Nutrition, Iowa State University, Ames 50013, USA

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Received Date: May 27, 2020
Available Online: March 02, 2021

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Abstract

Abstract

To investigate the effect of surfactin on the inhibition activity of Bacillus amyloliquefaciens against Staphylococcus aureus,the key gene srfAC for surfactin synthesis was knocked out from B. amyloliquefaciens HZ-12. The results showed that the inhibitory activity of the mutant B. amyloliquefaciens HZ-12ΔsrfAC against S. aureus was significantly improved,and the relative inhibition rate was increased by 64%. Furthermore,the medium carbon and nitrogen sources of engineering strain B. amyloliquefaciens HZ-12ΔsrfAC were optimized. Under 30 g/L of corn starch and 40 g/L of soybean meal,the biomass of B. amyloliquefaciens HZ-12ΔsrfAC reached 3.3×10¹⁰ CFU/mL,2.23 times than that without optimization. This study confirmed that srfAC gene knockout could significantly improve the inhibitory activity of B. amyloliquefaciens against S. aureus for the first time,and the medium for efficient cell growth was obtained. The results had improtant theoretical significance and potential application value.
- Bacillus amyloliquefaciens,
- Staphylococcus aureus,
- antibacterial activity,
- gene knockout,
- surfactin

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References

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