Search

Summary: The present study provided a new alternative for efficiently producing lipopeptides by calcium lactate and expanded potential applications of lipopeptides for ensuring food safety. The results indicated that the addition of calcium lactate significantly improved bacillomycin D production. When fed 150 mL of fermentation medium with 6.5 g/L calcium lactate at the batch fermentation time of 102 h, the maximum production of C14 bacillomycin D (C14BD), C15 bacillomycin D (C15BD), C16 bacillomycin D (C16BD), C17 bacillomycin D (C17BD) and total C14‐17 bacillomycin D (TBD) were 298.96, 345.43, 149.56, 216.6 and 1010.55 mg/L at 162 h, respectively. In addition, calcium lactate effectively induced biosynthesis of bacillomycin D through upregulating 2‐ketobutyric acid in the valine, leucine and isoleucine biosynthesis (VLIB) pathway that was closely related to threonine dehydratase and threonine and increasing expression of bacillomycin D synthase genes. Moreover, bacillomycin D could remarkably inhibit spore germination of Aspergillus flavus in rice. [ABSTRACT FROM AUTHOR]