Screening of Moderately Halophilic Bacteria Producing Ectoine Resulting in the Selection of Virgibacillus salarius BHTA19.

IF 2.5 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Food Technology and Biotechnology Pub Date : 2025-07-01 Epub Date: 2025-08-31 DOI:10.17113/ftb.63.03.25.8727
Martyna Leszczewicz, Natalia Broncel, Oliwia Frączak, Tomasz Kapela, Krzysztof Makowski
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引用次数: 0

Abstract

Research background: Ectoine is a desirable molecule with high application potential, particularly in the cosmetics and pharmaceutical industries. The current production method uses microorganisms that require high salinity. Therefore, purification of the product is expensive, complex and requires appropriate equipment. To overcome these obstacles, we were looking for new moderately halophilic, ectoine-producing bacteria.

Experimental approach: The bacteria were isolated from high-salinity environments: in the vicinity of Tyrawa spring, in Złockie near the Na Mokradłach spring and in Rajcza, all in Poland. Their ability to biosynthesise ectoine and additionally hydroxyectoine in a 10 % premixed seawater environment was assessed semiquantitatively using mass spectrometry (MS). The growth of the bacteria was also compared under these conditions. The most promising strains were then identified based on 16S rDNA sequence and their morphological, biochemical and physiological properties were described. The ectoine was biosynthesised based on the collected data and the preferences of individual strains. The concentrations of the final product were determined by HPLC. After the screening process, the most suitable strain was identified.

Results and conclusions: Fifty-six bacterial strains were isolated. Most strains produced insignificant amounts of ectoine or hydroxyectoine in the presence of 10 % salt. However, ten strains, all isolated from the Tyrawa spring, showed promising properties and were used in further studies. Based on the 16S rDNA sequence, four were identified as Halobacillus sp., two as Virgibacillus sp. and one as Bacillus sp., Pseudalkalibacillus sp., Salimicrobium sp. and Thalassobacillus sp. The basic biochemical and physiological properties as well as the ability to grow in the presence of NaCl, KCl, (NH4)2SO4 and MgSO4 were described. Ectoine was biosynthesised following the best parameters estimated for each strain. Based on the results, Virgibacillus salarius BHTA19 was identified as a new potential producer of ectoine.

Novelty and scientific contribution: We isolated a promising ectoine producer, moderately halophilic bacterium - Virgibacillus salarius BHTA19. BHTA19 is a wild-type strain that produces significant amounts of ectoine in environments with moderate salt concentrations. It has great potential and the possibility of industrial application.

产外托碱中等嗜盐菌的筛选及salarius Virgibacillus BHTA19的筛选。
研究背景:依图碱是一种具有很高应用潜力的理想分子,特别是在化妆品和制药行业。目前的生产方法使用需要高盐度的微生物。因此,该产品的提纯是昂贵的,复杂的,需要适当的设备。为了克服这些障碍,我们一直在寻找新的中等嗜盐性、产异托碱的细菌。实验方法:细菌是从高盐度环境中分离出来的:在Tyrawa泉附近,在Złockie靠近Na Mokradłach泉和Rajcza,都在波兰。利用质谱法(MS)半定量地评估了它们在10%预混海水环境中生物合成异托因和羟基异托因的能力。还比较了这些条件下细菌的生长情况。然后根据16S rDNA序列鉴定出最有希望的菌株,并对其形态、生化和生理特性进行了描述。根据收集的数据和单个菌株的偏好进行生物合成。用高效液相色谱法测定终产物的浓度。经过筛选,确定了最合适的菌株。结果与结论:共分离出56株细菌。大多数菌株在10%盐的存在下产生少量的外托因或羟基外托因。然而,从Tyrawa泉中分离出的10株菌株显示出良好的特性,并可用于进一步的研究。根据16S rDNA序列,鉴定出4株为Halobacillus sp., 2株为Virgibacillus sp., 1株为Bacillus sp.、pseudalalibacillus sp.、salimicroum sp.和Thalassobacillus sp.。描述了这些菌株的基本生化生理特性以及在NaCl、KCl、(NH4)2SO4和MgSO4存在下的生长能力。依各菌株的最佳参数进行生物合成。结果表明,salarius Virgibacillus BHTA19是一种具有潜在产外托碱潜力的新菌株。创新和科学贡献:我们分离了一种有前途的异托碱生产菌,中等嗜盐性细菌- salarius Virgibacillus BHTA19。BHTA19是一种野生型菌株,在中等盐浓度的环境中产生大量的异托因。具有巨大的潜力和产业化应用的可能性。
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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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