Decoding the Fatty Acid Profile of Bacillus licheniformis I89 and Its Adaptation to Different Growth Conditions to Investigate Possible Biotechnological Applications

Abstract

Bacillus licheniformis I89 is a Gram‐positive bacterium, a producer of the lantibiotic lichenicidin. No information is available on its fatty acid (FA) composition. Bacillus species are rich in branched FA (BrFA), claimed to be beneficial to human health and to treat diseases. Herein, the FA profile of B. licheniformis I89 was evaluated under different growth conditions: at two growth temperatures (37 and 50 °C) and at different growth phases (lag, exponential, and stationary), using gas chromatography–mass spectrometry. The FA profile revealed predominant BrFA of the iso‐series and anteiso‐series (i‐15:0, ai‐15:0, i‐16:0, i‐17:0, and ai‐17:0) and low amounts of saturated FA (14:0, 16:0, and 18:0). Comparing the FA profiles at different temperatures, in the lag phase, at 50 °C, there was a decrease of ai‐17:0 and a decrease of i‐15:0 in the exponential phase, in comparison with 37 °C. In all growth phases, there was a decrease of ai‐15:0 and an increase of i‐17:0. From the lag to the stationary phase, at 50 °C, there was a decrease of ai‐17:0 and i‐16:0, whereas i‐15:0 increased, while at 37 °C, there was an increase of i‐15:0 and i‐16:0, and a decrease in ai‐15:0 and ai‐17:0. B. licheniformis I89 can adapt its FA profile, at moderate temperatures, by changing the iso‐FA and anteiso‐FA composition and the iso/anteiso ratio. This nonpathogenic bacterium species can be used as a source of BrFA with putative beneficial health effects for gut protection and with reported antitumor properties, foreseeing its use for producing compounds with biotechnological applications.

AIR POLLUTION AND OTHER ENVIRONMENTAL STRESSES: GASEOUS NO2 EXPOSURE LEADS TO SPECIFIC ALTERATIONS OF PSEUDOMONAS FLUORESCENS

“…Bacteria in SGP have an increased degree of saturation compared to bacteria in EGP at both 28°C and 37°C. This modification is coherent with the fact that growth phase can affect the fatty acid saturation of bacterial membranes [21], [22]. Augmentation of the culture temperature from 28°C to 37°C leads to an increase in the degree of fatty acid saturation in the cell membrane.…”

Lipidomic signature of Bacillus licheniformis I89 during the different growth phases unravelled by high-resolution liquid chromatography-mass spectrometry

“…The iso and anteiso C15 and C17 are characteristic FA of Bacillus spp. [16] and were previously found in the FA profile of these samples analyzed by GC-MS [32]. However, it is not possible to distinguish the linear C15 and C17 from their branched isomers by LC-MS and MS/MS analysis.…”

Solid-State Fermentation Using Bacillus licheniformis-Driven Changes in Composition, Viability and In Vitro Protein Digestibility of Oilseed Cakes

“…Notably, the process of de novo biosynthesis of FAs has been demonstrated to occur during sporulation [46]. In studies investigating the metabolic adaptation of Bacillus licheniformis to stressors such as thermal stress [47] or varying growth stages [48], alterations in cell membrane composition may occur to regulate fluidity. In our study, the dynamic synthesis of specific fatty acids, whether up-regulated or down-regulated, could be attributed to the various stressors encountered during fermentation in the OCS medium.…”

“…SSF was carried out for 3 different timepoints (24,48, and 72 h) using separate 500 mL Erlenmeyer flasks for each timepoint, where 100 g from each oilseed cake was added individually. Flasks were plugged with cotton wool covered by aluminum foil and autoclaved at 121 • C for 15 min.…”