Isolation of Nannocystis species from Iran and exploring their natural products

Abstract

Several different techniques were employed for the isolation of Nannocystis from various sources. A polyphasic approach was used for identi cation. Twelve strains of N. pusilla, N. exedens, and N. konarekensis with distinctive distribution between climates were identi ed. The bioactivity was examined against a panel of eight bacteria, two yeasts, and one fungus; cytotoxicity was tested on the L929 broblast cell line. Eleven strains mainly inhibit Gram-positive bacteria, and only one isolate was cytotoxic. The extracts analysis by HPLC and LC-MS were compared to Myxobase, and eight different compounds were detected; a correlation was observed between compounds and producing species. 70% of strains had the potential to produce structurally diverse compounds. Nannochelins and althiomycin were the most abundant metabolites. The discovery of a new species of Nannocystis and the high potentiality of strains to produce secondary metabolites encourage further sampling and in-depth analysis of extracts to nd new active metabolites.

Response of Microbial Compositions and Interactions to Biochar Amendment in the Peanut-Planted Soil of the Yellow River Delta, China

“…LBC might be beneficial to microbes but HBC might exert adverse effects on soil microbial diversity or communities. In the present study, the increased abundances of some beneficial bacteria such as Sphingomonas, f_Xanthobacteraceae, and Nannocystis that were associated with fixing nitrogen and inhibiting pathogens in LBC amended soil (Figure 3) might contribute to the increased peanut yield (Xu et al, 2020;Moradi et al, 2022). However, Rozellomycota was significantly enriched in HBC treatment (Supplementary Figure S1), which might account for the broken peanut shells and pods, because Rozellomycota is interpreted as an intermediate form between protists and true fungi (Corsaro et al, 2014), which is reported positively correlated with aflatoxin contamination that could induce peanut rot (Yao et al, 2020).…”