Breeding of High Daptomycin-Producing Strain by Streptomycin Resistance Superposition.

IF 1.6 4区 生物学 Q4 MICROBIOLOGY Polish Journal of Microbiology Pub Date : 2022-09-24 eCollection Date: 2022-09-01 DOI:10.33073/pjm-2022-041
Shuaibei Chu, Wenting Hu, Kaihong Zhang, Fengli Hui
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引用次数: 2

Abstract

Daptomycin is a cyclolipopeptide antibiotic produced by Streptomyces roseosporus. It is widely used to treat drug-resistant bacterial infections; however, daptomycin yield in wild strains is very low. To improve the daptomycin production by the strain BNCC 342432, a modified method of ribosome engineering with superposition of streptomycin resistance was adopted in this study. The highest-yield mutant strain SR-2620 was obtained by increasing streptomycin resistance of BNCC 342432, and achieved daptomycin production of 38.5 mg/l in shake-flask fermentation, 1.79-fold higher than the parent strain and its heredity stability was stable. The morphological characteristics of the two strains were significantly different, and the 440th base G of the rpsL gene in the mutant strain was deleted, which resulted in a frameshift mutation. Our results demonstrate that gradually increasing strain resistance to streptomycin was an effective breeding method to improve daptomycin yield in S. roseosporus.

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链霉素耐药叠加选育达托霉素高产菌株。
达托霉素是一种由玫瑰孢链霉菌产生的环脂肽抗生素。它被广泛用于治疗耐药细菌感染;然而,野生菌株的达托霉素产量非常低。为了提高菌株BNCC 342432产达托霉素的能力,本研究采用核糖体工程的改进方法,叠加链霉素耐药。通过提高BNCC 342432对链霉素的抗性,获得产量最高的突变菌株SR-2620,摇瓶发酵产达托霉素38.5 mg/l,比亲本菌株高1.79倍,遗传稳定性稳定。两株的形态特征有显著差异,突变株rpsL基因的第440个碱基G被删除,导致移码突变。结果表明,逐步提高菌株对链霉素的抗性是提高玫瑰孢葡萄球菌达托霉素产量的有效育种方法。
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来源期刊
CiteScore
3.70
自引率
4.80%
发文量
41
审稿时长
2 months
期刊介绍: Polish Journal of Microbiology (PJM) publishes original research articles describing various aspects of basic and applied microbiological research. We are especially interested in articles regarding - basic biological properties of bacteria and archaea, viruses, and simple - eukaryotic microorganisms - genetics and molecular biology - microbial ecology - medical bacteriology and public health - food microbiology - industrial microbiology - bacterial biotechnology
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