title: Bacillusspp. Isolated from Puba as a Source of Biosurfactants and Antimicrobial Lipopeptides.
abstract: Several products of industrial interest are produced byBacillus, including enzymes, antibiotics, amino acids, insecticides, biosurfactants and bacteriocins. This study aimed to investigate the potential of two bacterial isolates (P5 and C3) from puba, a regional fermentation product from cassava, to produce multiple substances with antimicrobial and surface active properties. Phylogenetic analyses showed close relation of isolates P5 and C3 withBacillus amyloliquefaciensandBacillus thuringiensis, respectively. Notably,Bacillussp. P5 showed antimicrobial activity against pathogens such asListeria monocytogenesandBacillus cereus, in addition to antifungal activity. The presence of genes encoding pre-subtilosin (sboA), malonyl CoA transacylase(ituD), and the putative transcriptional terminator of surfactin (sfp) were detected inBacillussp. P5, suggesting the production of the bacteriocin subtilosin A and the lipopeptides iturin A and surfactin by this strain. ForBacillussp. C3 the presence ofsboAandspas(subtilin) genes was observed by the first time in members ofB. cereuscluster.Bacillussp. P5 showed emulsifying capability on mineral oil, soybean biodiesel and toluene, whileBacillussp. C3 showed emulsifying capability only on mineral oil. The reduction of the surface tension in culture medium was also observed for strain P5, confirming the production of surface-active compounds by this bacterium. Monoprotonated molecular species and adducts of sodium and potassium ions of surfactin, iturin, and fengycin were detected in the P5 culture medium. Comparative MS/MS spectra of the peakm/z1030 (C14 surfactin A or C15 surfactin B [M+Na]+) and peakm/z1079 (C15 iturin [M+Na]+) showed the same fragmentation profile of standards, confirming the molecular identification. In conclusion,Bacillussp. P5 showed the best potential for the production of antifungal, antibacterial, and biosurfactant substances.
authors.affiliation: Laboratório de Microbiologia Aplicada, Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas GeraisBelo Horizonte, Brazil; Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do SulPorto Alegre, Brazil.
authors.forename: Karla J
authors.initials: KJ
authors.lastname: Perez
authors.affiliation: Laboratório de Microbiologia Aplicada, Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais Belo Horizonte, Brazil.
authors.forename: Jaime Dos Santos
authors.initials: JD
authors.lastname: Viana
authors.affiliation: Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul Porto Alegre, Brazil.
authors.forename: Fernanda C
authors.initials: FC
authors.lastname: Lopes
authors.affiliation: Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul Porto Alegre, Brazil.
authors.forename: Jamile Q
authors.initials: JQ
authors.lastname: Pereira
authors.affiliation: Núcleo de Biomoléculas, Departamento de Bioquímica-Imunologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais Belo Horizonte, Brazil.
authors.forename: Daniel M
authors.initials: DM
authors.lastname: Dos Santos
authors.affiliation: Núcleo de Biomoléculas, Departamento de Bioquímica-Imunologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais Belo Horizonte, Brazil.
authors.forename: Jamil S
authors.initials: JS
authors.lastname: Oliveira
authors.affiliation: Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul Porto Alegre, Brazil.
authors.forename: Renata V
authors.initials: RV
authors.lastname: Velho
authors.affiliation: Laboratório de Microbiologia Aplicada, Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais Belo Horizonte, Brazil.
authors.forename: Silvia M
authors.initials: SM
authors.lastname: Crispim
authors.affiliation: Laboratório de Microbiologia Aplicada, Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais Belo Horizonte, Brazil.
authors.forename: Jacques R
authors.initials: JR
authors.lastname: Nicoli
authors.affiliation: Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul Porto Alegre, Brazil.
authors.forename: Adriano
authors.initials: A
authors.lastname: Brandelli
authors.affiliation: Laboratório de Microbiologia Aplicada, Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais Belo Horizonte, Brazil.
authors.forename: Regina M D
authors.initials: RM
authors.lastname: Nardi
keywords: Bacillus spp.; MALDI-TOF mass spectrometry; antimicrobial peptides; biosurfactant; cassava; fermented food