| Literature DB >> 25653640 |
Pandiyan Rajeswari1, Polpass Arul Jose1, Richa Amiya1, Solomon Robinson David Jebakumar1.
Abstract
A moderately halotolerant Streptomyces strain, designated JAJ13 was characterized and a culture medium was statistically optimized to improve its antibacterial activity. Based on the phenotypic and molecular characteristics, strain JAJ13 was identified as a moderately halotolerant Streptomyces sp. JAJ13. Novelty of the strain JAJ13 in production of antibacterial compound was assessed by sequence analysis of KSα gene and LC-MS analysis of the active compound. Optimization of the culture medium for antibacterial compound production by the strain JAJ13 was performed with statistical methodology based on experimental designs. Initially, a starch based basal production medium was selected out of eight different production media screened for antibacterial compound production by Streptomyces sp. JAJ13. Plackett-Burman design was employed to screen the influential media components affecting the antibacterial compound production. Subsequently, statistical optimization of selected medium components was performed by employing the response surface methodology (RSM) with Box-Behnken design. The optimum initial level of CuSO4.5H2O, (NH4)2SO4 and K2HPO4 for the highest antibacterial activity was determined to be at 4.45 mg, 1.96 g, and 1.15 g in 1 L of distilled H2O, respectively. PBD and RSM guided design of experiments resulted in a maximum antibacterial activity of 23.37 ± 2.08 mm, which is a 78.8% increase in comparison with that obtained in the unoptimized medium. This study points the success of statistical model in developing an optimized production media for enhanced antibacterial compound production by Streptomyces sp. JAJ13.Entities:
Keywords: Box-Behnken design; Plackett-Burman design; Streptomyces; antibiotics; response surface methodology; solar saltern
Year: 2015 PMID: 25653640 PMCID: PMC4301002 DOI: 10.3389/fmicb.2014.00753
Source DB: PubMed Journal: Front Microbiol ISSN: 1664-302X Impact factor: 5.640
Composition of eight different media used for selection of a basal medium for JAJ13.
| Starch | 56.0 g | Starch | 10.0 g | Starch | 10.0 g | Starch | 10.0 g |
| Soyabean Meal | 11.6 g | (NH4)2SO4 | 2.0 g | K2HPO4 | 1.0 g | Glucose | 10.0 g |
| (NH4)2SO4 | 18.4 g | MgSO4.7H2O | 1.0g | MgSO4.7H2O | 2.0 g | YeastExtract | 2.0 g |
| K2HPO4 | 1.4 g | K2HPO4 | 1.0 g | NaCl | 1.0 g | Soyabean Meal | 10.0 g |
| NaCl | 2.8 g | NaCl | 5.0 g | (NH4)2SO4 | 2.0 g | NaCl | 4.0 g |
| MgSO4.7H2O | 0.7 g | Yeast extract | 2.0 g | CaCO3 | 2.0 g | K2HPO4 | 0.5 g |
| CaCO3 | 4.0 g | CaCO3 | 2.0 g | CuSO4.5H2O | 6.4 mg | MgSO4.7H2O | 0.5 g |
| Distilled water | 1.0 L | Distilled water | 1.0 L | FeSO4.7H2O | 1.1 mg | CaCO3 | 2.0 g |
| MnCl2.4H2O | 7.9 mg | Distilled water | 1.0 L | ||||
| ZnSO4.7H2O | 1.5 mg | ||||||
| Distilled water | 1.0 L | ||||||
| Glucose | 4.0 g | Glucose | 2.0 g | Tryptone | 17.0 g | Casein | 3.0 g |
| Yeast extract | 4.0 g | Yeast extract | 3.0 g | Peptone | 3.0 g | KNO3 | 2.0 g |
| Malt extract | 10.0 g | NaCl | 3.0 g | NaCl | 5.0 g | NaCl | 3.0 g |
| NaCl | 3.0 g | Distilled water | 1.0 L | K2HPO4 | 1.25 g | MgSO4.7H2O | 50.0 mg |
| Distilled water | 1.0 L | Distilled water | 1.0 L | CaCO3 | 20.0 mg | ||
| FeSO4.7H2O | 20.0 mg | ||||||
| Distilled water | 1.0 L | ||||||
Plackett-Burman design and the experimental response obtained for JAJ13.
| 1 | + | − | + | − | − | − | + | + | + | − | 6 ± 00 |
| 2 | + | + | − | + | − | − | − | + | + | + | 7.7 ± 1.52 |
| 3 | − | + | + | − | + | − | − | − | + | + | 15 ± 2.64 |
| 4 | + | − | + | + | − | + | − | − | − | + | 6 ± 00 |
| 5 | + | + | − | + | + | − | + | − | − | − | 6 ± 00 |
| 6 | + | + | + | − | + | + | − | + | − | − | 15.3 ± 1.52 |
| 7 | − | + | + | + | − | + | + | − | + | − | 7.3 ± 1.15 |
| 8 | − | − | + | + | + | − | + | + | − | + | 6 ± 00 |
| 9 | − | − | − | + | + | + | − | + | + | − | 12.3 ± 2.08 |
| 10 | + | − | − | − | + | + | + | − | + | + | 7 ± 1.0 |
| 11 | − | + | − | − | − | + | + | + | − | + | 6 ± 00 |
| 12 | − | − | − | − | − | − | − | − | − | − | 6.7 ± 1.15 |
Media components (variables), their codes and levels involved in PBD.
| Starch | A | 15 g | 1.5 g |
| K2HPO4 | B | 1.5 g | 0.15 g |
| MgSO4.7H2O | C | 1.5 g | 0.15 g |
| NaCl | D | 1.5 g | 0.15 g |
| (NH4)2SO4 | E | 3 g | 0.3 g |
| CaCO3 | F | 3 g | 0.3 g |
| CuSO4.5H2O | G | 9.6 mg | 0.96 mg |
| FeSO4.7H2O | H | 1.6 mg | 0.16 mg |
| MnCl2.4H2O | J | 11.8 mg | 1.18 mg |
| ZnSO4.7H2O | K | 2.3 mg | 0.23 mg |
Coded and corresponding actual levels of selected variables for Box-Behnken Design.
| CuSO4.5H2O | A | 9.6 mg | 5.28 mg | 0.96 mg |
| (NH4)2SO4 | B | 3.0 g | 1.65 g | 0.30 g |
| K2HPO4 | C | 1.5 g | 0.82 g | 0.15 g |
Response surface design and its experimental response.
| 1 | − | − | 0 | 22 ± 2.64 |
| 2 | + | − | 0 | 6 ± 2.64 |
| 3 | − | + | 0 | 21 ± 0.57 |
| 4 | + | + | 0 | 6 ± 1.52 |
| 5 | − | 0 | − | 20 ± 0 |
| 6 | + | 0 | − | 24 ± 0 |
| 7 | − | 0 | + | 23 ± 3.78 |
| 8 | + | 0 | + | 6 ± 2.08 |
| 9 | 0 | − | − | 28 ± 0.57 |
| 10 | 0 | + | − | 6 ± 0.57 |
| 11 | 0 | − | + | 9 ± 1.52 |
| 12 | 0 | + | + | 9 ± 3.05 |
| 13 | 0 | 0 | 0 | 12 ± 1.15 |
| 14 | 0 | 0 | 0 | 8 ± 2.51 |
| 15 | 0 | 0 | 0 | 6 ± 4.04 |
| 16 | 0 | 0 | 0 | 7 ± 6.80 |
| 17 | 0 | 0 | 0 | 28 ± 5.68 |
Cultural characteristics of strain JAJ13 on different ISP media.
| Yeast malt extract agar (ISP2) | Good | Light yellow | Yellowish white |
| Oat meal agar (ISP3) | Good | White | Curd white |
| Inorganic salt agar (ISP4) | Good | White | Yellowish orange |
| Glycerol asparagineagar (ISP5) | Good | Creamy white | Mint cream |
| Peptone yeast extract agar (ISP6) | Good | white | Whitish yellow |
| Tyrosine agar (ISP7) | Good | Pale yellow | Whitish yellow |
Figure 1Growth and morphology of strain JAJ13 on different ISP media.
Figure 2Neighbor-joining phylogenetic tree based on 16S rRNA gene sequence of JAJ13 shows the relationships between JAJ13 and related species of the genus . Actinopolyspora mortivallisT was used as out-group. Numbers at nodes indicate the levels of bootstrap support (%) based on a neighbor-joining analysis of 1000 resampled datasets; only values above 50% are shown. Score bar represents 0.01 substitutions per site.
Figure 3Mass spectrum of antibacterial compound detected in .
Figure 4Effect of eight different production media on antibacterial compound production in .
Statistical analysis of effects of variables (media components) on antibacterial activity as per PBD.
| A | Starch | −0.883 | 0.1250 | −3.53 | 0.176 | 82.4 |
| B | K2HPO4 | 2.217 | 0.1250 | 8.87 | 0.071 | 92.9 |
| C | MgSO4·7H2O | 1.683 | 0.1250 | 6.73 | 0.094 | 90.6 |
| D | NaCl | −1.783 | 0.1250 | −7.13 | 0.089 | 91.1 |
| E | (NH4)2SO4 | 3.683 | 0.1250 | 14.73 | 0.043 | 95.7 |
| F | CaCO3 | 1.117 | 0.1250 | 4.47 | 0.140 | 98.6 |
| G | CuSO4.5H2O | −4.083 | 0.1250 | −16.33 | 0.039 | 96.1 |
| H | FeSo4.7H2O | 0.883 | 0.1250 | 3.53 | 0.176 | 82.4 |
| I | MnCl2.4H2O | 1.550 | 0.1250 | 6.20 | 0.102 | 89.8 |
| J | ZnSO4.7H2O | −0.983 | 0.1250 | −3.93 | 0.158 | 84.2 |
Figure 5Pareto chart showing the effect of different variables (media components) on antibacterial compound production.
Summary of ANOVA for response surface quadratic model for the antibacterial activity using BBD.
| Model | 1098.49 | 9 | 122.05 | 28.06 | 0.0001 | significant |
| Residual | 30.45 | 7 | 4.35 | |||
| Lack of Fit | 7.25 | 3 | 2.42 | 0.42 | 0.7510 | not significant |
| Pure Error | 23.20 | 4 | 5.80 | |||
| Core Total | 1128.94 | 16 |
Figure 6Diagnostic plots showing the model adequacy. (A) Plot of observed response vs. predicted reponse and (B) normal probability plot of the studentized residuals.
Figure 7Response surface 3D plots showing individual and interactive effects of variables on antibacterial activity of . (A) Effects of (NH4)2SO4 and CuSO4.5H2O on antibacterial activity. (B) Effects of K2HPO4 and CuSO4.5H2O on antibacterial activity. (C) Effects of K2HPO4 and (NH4)2SO4 on antibacterial activity.
Combined effects of variables under their optimized and unoptimized levels on the antibacterial activity of .
| CuSO4.5H2O | 6.4 mg | 4.45 mg | 14.6 ± 0.57 | 26.11 | 23.37 ± 2.08 |
| (NH4)2SO4 | 2 g | 1.96 g | |||
| K2HPO4 | 1 g | 1.15 g | |||
Figure 8HPLC profiles of secondary metabolites extracted from .