Production of Lipopeptides from Bacillus velezensis BVQ121 and Their Application in Chitosan Antibacterial Coating

Abstract

The extracellular substance of Bacillus has antibacterial effects inhibiting multiple foodborne pathogens and plays important roles in food production. This study found one Bacillus velezensis BVQ121 strain producing antibacterial lipopeptides (BVAL). After optimization of the fermentation conditions, the BVAL yield was the highest at 1.316 ± 0.03 g/L in reality with the initial pH 6.0, temperature 31 °C, and shaker speed 238 rpm when the optimal nitrogen and carbon sources were used in Landy medium for fermentation. The antibacterial components were identified as iturin, surfactin, and fengycin by HPLC and MALDI-TOF-MS. The MIC was at 2 mg/mL and MBC was at 5 mg/mL. The 6% weight ratio of nanocellulose dosage in chitosan solution could improve the tensile length and strength of the film, and the antibacterial performance was enhanced by the addition of BVAL. The addition of BVAL had no effect on the color and ductility of the film and improved its antibacterial effect. The shelf life of pigeon eggs can be extended by more than 10 days to resist bacterial infections after coating with the chitosan-nanocellulose-BVAL film solution.

The Physicochemical and Functional Properties of Biosurfactants: A Review

“…The combination of the biosurfactant (0.5%) and guar gum exhibited significant consistency and texture with no presence of pathogenic microorganisms [195] Saccharomyces cerevisiae URM 6670 NR Salad dressing Used to improve the viscosity properties of the product and remain stable at 4 and 28 • C [196] Bacillus velezensis BVQ121 Iturin, surfactin, and fengycin Food packaging Used to extend the shelf life of the pigeon eggs up to 10 days through inhibition of the pathogen growth of E. coli, E. ictalurid, and Salmonella typhimurium [197] Bacillus licheniformis MS48 Lipopeptides Cookies Used to reduce the gluten content in the cookies while improving their textural and sensory properties [198] Saccharomyces cerevisiae URM6670 Glycolipids Muffins Used to reduce the vegetable oil content with no negative changes in the sensorial parameters of the muffins such as aroma and color [199] Candida utilis NR Salad dressing Used to enhance the consistency and stability of the salad dressing by adding 7% biosurfactant as an emulsifier [200] Bacillus cereus UCP 1615 NR Cookies Used to keep the textural profiles and energy values and extend the shelf life of the cookies up to 45 days [192] Lactococcus lactis LNH70 Xylolipids Fruit juice Used to preserve the juice for 5 days by reducing bacterial growth [201] Bacillus licheniformis MS48 Lipopeptides Yoghurt…”