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Utilization of Grape Seed Flour for Antimicrobial Lipopeptide Production by Bacillus amyloliquefaciens C5 Strain

Soussi, Siwar, Essid, Rym, Hardouin, Julie, Gharbi, Dorra, Elkahoui, Salem, Tabbene, Olfa, Cosette, Pascal, Jouenne, Thierry, Limam, Ferid
Applied biochemistry and biotechnology 2019 v.187 no.4 pp. 1460-1474
Bacillus amyloliquefaciens, Olea europaea, antibacterial properties, biosurfactants, culture media, endophytes, flour, grape seeds, roots, surfactin, thin layer chromatography
An endophytic Bacillus amyloliquefaciens strain called C5, able to produce biosurfactant lipopeptides with a broad antibacterial activity spectrum, has been isolated from the roots of olive tree. Optimization of antibacterial activity was undertaken using grape seed flour (GSF) substrate at 0.02, 0.2, and 2% (w/v) in M9 medium. Strain C5 exhibited optimal growth and antimicrobial activity (MIC value of 60 μg/ml) when incubated in the presence of 0.2% GSF while lipopeptide production culminated at 2% GSF. Thin layer chromatography analysis of lipopeptide extract revealed the presence of at least three active spots at Rf 0.35, 0.59, and 0.72 at 0.2% GSF. Data were similar to those obtained in LB-rich medium. MALDI-TOF/MS analysis of lipopeptide extract obtained from 0.2% GSF substrate revealed the presence of surfactin and bacillomycin D. These results show that GSF could be used as a low-cost culture medium supplement for optimizing the production of biosurfactants by strain C5.