Fall 2025 theses and dissertations (non-restricted) will be available in ERA on November 17, 2025.

Composition and activity of antifungal lipopeptides produced by Bacillus spp. in daqu fermentation

Simple item page
dc.contributor.authorLi, Zhen
dc.contributor.authorFernandez, Kleinberg X.
dc.contributor.authorVederas, John C.
dc.contributor.authorGänzle, Michael G.
dc.date.accessioned2025-05-01T11:53:59Z
dc.date.available2025-05-01T11:53:59Z
dc.date.issued2023-05-01
dc.descriptionDaqu is a solid-state fermentation and saccharification starter for the Chinese liquor baijou. During the daqu stage, amylolytic and proteolytic enzymes are produced by Bacillus and fungi. Bacillus spp. also produce lipopeptides with a broad spectrum of antimicrobial activities but direct evidence for their impact on community assembly in daqu is lacking. This study aimed to study the interaction between Bacillus spp. and fungi in daqu models. The antifungal activity of surfactin, fengycin, and iturin A was initially assessed in vitro. Iturin A displayed the strongest antifungal activity (MIC = 10–50 mg/L). In situ antifungal activity of B. amyloliquefaciens and B. velezensis against molds was observed in a simple daqu model inoculated with single strains of Bacillus species. Formation of lipopeptides in situ was supported by quantification of mRNA encoding for enzymes for surfactin, fengycin, and iturin A biosynthesis. In situ antifungal activity of Bacillus species was also observed in a complex daqu model that was inoculated with 8 bacterial or fungal strains plus one of the three strains of Bacillus. A relationship of lipopeptides to in situ antifungal activity was further supported by detection of the lipopeptides by liquid chromatography coupled to mass spectrometry. Both results indicated that B velezensis FUA2155 had higher antifungal activity in the daqu model, and was the only strain that produced multiple iturin A congeners in situ. Taken together, this study provides evidence that production of lipopeptides by Bacillus species in daqu may impact community assembly and hence product quality.
dc.identifier.doihttps://doi.org/10.7939/r3-pj5w-cn51
dc.language.isoen
dc.relationhttps://doi.org/10.1016/j.fm.2022.104211
dc.relation.isversionofLi, Z., Fernandez, K. X., Vederas, J. C., & Gänzle, M. G. (2023). Composition and activity of antifungal lipopeptides produced by Bacillus spp. in daqu fermentation. Food Microbiology, 111, 104211. https://doi.org/10.1016/j.fm.2022.104211
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectBacillus
dc.subjectDaqu fermentation
dc.subjectAntifungal lipopeptides
dc.subjectMass spectrometry
dc.titleComposition and activity of antifungal lipopeptides produced by Bacillus spp. in daqu fermentation
dc.typehttp://purl.org/coar/resource_type/c_6501 http://purl.org/coar/version/c_b1a7d7d4d402bcce http://purl.org/coar/version/c_71e4c1898caa6e32
ual.jupiterAccesshttp://terms.library.ualberta.ca/public

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
Food Microbiol 111 104211.pdf
Size:
1.42 MB
Format:
Adobe Portable Document Format
Download

Collections

Journal Articles (Agricultural, Food and Nutritional Science)