Antimicrobial activity of biosurfactant derived from Bacillus subtilis C19

Yuliani, Hanif; Perdani, Meka Saima; Savitri, Imelda Krisanta Enda; Manurung, Meilani M; Sahlan, Muhamad; Wijanarko, Anondho; Hermansyah, Heri

doi:10.1016/j.egypro.2018.10.043

Cited by 37 publications

(7 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Arrebola et al [18] found that VOCs produced by Bacillus strains significantly inhibited the growth of three postharvest citrus pathogenic fungi. Bacillus is also used as a biological control bacteria for postharvest preservation of fruits [31,32]. The VOCs produced by B. subtilis CF-3 can inhibit the growth of peach fruit pathogen Monilinia fructicola and reduce the anthracnose content in harvested litchi fruits by modifying the hyphal and cell morphology and destroying the integrity of the membrane of the pathogen [29,33].…”

Section: Discussionmentioning

confidence: 99%

The inhibitory effect of volatile organic compounds produced by Bacillus subtilis CL2 on pathogenic fungi of wolfberry

Ling

Zhao

et al. 2020

J Basic Microbiol

View full text Add to dashboard Cite

Bacillus subtilis strain CL2 is antagonistic to wolfberry postharvest pathogenic fungi. In this study, we isolated and screened this strain for in vitro experiments. The result of the two-sealed-base-plates method revealed that volatile organic compounds (VOCs) emitted from the strain CL2 inhibited the hyphal growth of four pathogenic fungi Mucor circinelloides LB1, Fusarium arcuatisporum LB5, Alternaria iridiaustralis LB7, and Colletotrichum fioriniae LB8. After exposure to VOCs for 5 days, the hyphal growth of the pathogen C. fioriniae LB8 was inhibited by 73%. Scanning electron microscopy revealed that the VOCs produced by B. subtilis CL2 caused the mycelium morphology of the pathogenic fungi to deform, twist, fold, and shrink. In the in vivo experiments, we noticed that VOCs could significantly reduce the weight loss rate of wolfberry fruits caused by the pathogenic fungus M. circinelloides LB1 and that the decay incidence rate were caused by the pathogenic fungi F. arcuatisporum LB5, A. iridiaustralis LB7, and C. fioriniae LB8. On the basis of the headspace-gas chromatography-ion mobility spectrometry analysis, seven VOCs produced by strain CL2 were identified. Among them, 2,3-butanedione and 3-methylbutyric acid are the main antifungal active substances. This study investigated the antifungal properties of VOCs produced by the strain CL2 on postharvest pathogenic fungi isolated from wolfberry fruits both in vivo and in vitro, thereby providing the theoretical basis for its future applications. K E Y W O R D S antifungal activity, Bacillus subtilis CL2, HS-GC-IMS, volatile organic compounds (VOCs), wolfberry 1 | INTRODUCTION Wolfberry (Lycium barbarum. L) is a deciduous shrub plant belonging to the family Solanaceae, which is also known as Goji Berry [1]. Being the conventional Chinese medicinal herb for over 2000 years now, wolfberry fruits contain a variety of bioactive substances such as L. barbarum polysaccharide [2], carotenoids, betaine, vitamins, and cerebroside bioactive substances that have now been recognized as the latest "superfruit" in the world [3]. Because

show abstract

Section: Discussionmentioning

confidence: 99%

The inhibitory effect of volatile organic compounds produced by Bacillus subtilis CL2 on pathogenic fungi of wolfberry

Ling

Zhao

et al. 2020

J Basic Microbiol

View full text Add to dashboard Cite

show abstract

“…Removal of plant pathogens and the advancement of the bioavailability of plant nutrients have been increased considerably upon the application of biosurfactants. In several ways, growth of rhizobacteria in the rhizosphere is increased, which helps in the plant growth promotion [136,137]. These biosurfactants improves the quality of soil, and increase the interaction between the plants and the beneficial microbes [138].…”

Section: Agriculturementioning

confidence: 99%

Biosurfactants: Potential and Eco-Friendly Material for Sustainable Agriculture and Environmental Safety—A Review

Gayathiri¹,

Prakash

Karmegam³

et al. 2022

Agronomy

View full text Add to dashboard Cite

With the present climate change and increasing world population, there is an urgent need to discover creative, efficient, and cost-effective natural products for the benefit of humanity. Biosurfactants are produced by various microorganisms that have several distinct properties compared to other synthetic surfactants, including mild production conditions, multifunctionality, higher biodegradability, and lower toxicity of living cells synthesis of active compounds. Due to their surface tension reducing, emulsion stabilizing, and biodegrading properties of these in place of chemical surfactants, they are generating huge demand in terms of research and usage. Biosurfactants are widely used in the food industry as food-formulation ingredients and antiadhesive agents as emulsifiers, de-emulsifiers, spreading agents, foaming agents, and detergents that find application in various fields such as agriculture, industrial sectors, and environmental recreation. Recent research focused more on heavy metal bioremediation from compost was achieved using biosurfactants-producing bacteria, which resulted in an improvement in compost quality. Although a number of studies on biosurfactants synthesis have been reported, very limited information on its cinematics and the consumption of renewable substrates are available. In this review paper, we made an attempt to critically review biosurfactants, their usage, research related to them, and challenges faced.

show abstract

“…The worldwide startup failure rate can be as high as 90%. CB Insight released 20 things that cause startup failures in building their business, five of which are most commonly found as causes of startup failure from internal companies [6]. It is shown in table 1 above that the most influencing factor on startup failure is no market need factor.…”

Section: Figure 2 Startup Condition Data Before and After Pandemicmentioning

confidence: 99%

The Impact of Technology Business Incubator on Startup Success among Business Incubator Members

Nawawi¹,

Mulyadi²

2022

Proceedings of the 6th Global Conference on Business, Management, and Entrepreneurship (GCBME 2021)

View full text Add to dashboard Cite

Antimicrobial activity of biosurfactant derived from Bacillus subtilis C19

Cited by 37 publications

References 6 publications

The inhibitory effect of volatile organic compounds produced by Bacillus subtilis CL2 on pathogenic fungi of wolfberry

The inhibitory effect of volatile organic compounds produced by Bacillus subtilis CL2 on pathogenic fungi of wolfberry

Biosurfactants: Potential and Eco-Friendly Material for Sustainable Agriculture and Environmental Safety—A Review

The Impact of Technology Business Incubator on Startup Success among Business Incubator Members

Contact Info

Product

Resources

About