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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.