Co-production of Surfactin and Fengycin by Bacillus Subtilis BBW1542 Isolated from Marine Sediment: a Promising Biocontrol Agent Against Foodborne Pathogens

Pathogenic bacteria contaminations and related diseases in food industries is an urgent issue to solve. The present study aimed to explore natural food biopreservatives from microorganisms. Using dilution-plate method, a strain BBW1542 with antimicrobial activities against various foodborne pathogenic bacteria was isolated from the seabed silt of Beibu Gulf, which was identified as Bacillus subtilis by the morphological observation and 16S rDNA sequences. The antimicrobial substances of B. subtilis BBW1542 exhibited an excellent stability under cool/heat treatment, UV irradiation, acid/alkali treatment, and protease hydrolysis. The genome sequencing analysis and antiSMASH prediction indicated that B. subtilis BBW1542 contained the gene cluster encoding lipopeptides and bacteriocin subtilosin A. MALDI–TOF-MS analysis showed that the lipopeptides from B. subtilis BBW1542 contained C 14 and C 15 surfactin homologues, together with fengycin homologues of C 18 fengycin A/C 16 fengycin B and C 19 fengycin A/C 17 fengycin B. In silico analysis showed that an eight-gene ( sboA - albABCDEFG ) operon was involved in the biosynthesis of subtilosin A in B. subtilis BBW1542, and the encoded subtilosin A presented an evident closed-loop structure containing 35 amino acids with a molecular weight of 3425.94 Da. Overall, the antagonistic B. subtilis BBW1542 displayed significant resource value and offered a promising alternative in development of food biopreservation.