Isolation and characterization of surfactin produced by Bacillus polyfermenticus KJS-2

• DOI: 10.1007/s12272-009-1509-2
• Publication Date: 2009-05-25T23:16:43Z
• Authors: Kang Min Kim; Jin Young Lee; Chun Kyu Kim; Jae Seon Kang
• Keywords: 0106 biological sciences; Spectrometry, Mass, Electrospray Ionization; Molecular Structure; Glycine max; Bacillus; Gram-Positive Bacteria; Peptides, Cyclic; 01 natural sciences; 6. Clean water; Lipopeptides; Anti-Infective Agents; Disk Diffusion Antimicrobial Tests; Fermentation; Gram-Negative Bacteria; Chromatography, High Pressure Liquid

Bacillus polyfermenticus KJS-2 (BP-KJS-2) was used to produce a lipopeptide-type surfactin. To accomplish this, a surfactin-producing BP-KJS-2 was fermented by soybeans. The surfactin was then purified by a procedure including ethanol treatment and preparative chromatography. Next, the biochemical structure of the purified surfactin was analyzed by electrospray ionization mass spectrometry (ESI-MS) and high-resolution ESI Q-Tof mass spectrometry (Q-Tof MS). In addition, the masses of the four peaks were determined to be 1007, 1021, 1035, and 1049 m/z revealing that the compound was mixture with quasi-molecular ions. Taken together, these findings indicated that the lipopeptide had a cyclic structure and amino acid composition of Gln-Leu-Leu-Leu-Val-Asp-Leu-Leu, and that the major lipopeptide product of BP-KJS-2 is the surfactin isoform. In addition, this lipopeptide showed strong antimicrobial activity against bacteria at the level of 0.05 mg/mL.