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Table 1 Effect of different culture media on lipopeptide production

From: Effect of media and fermentation conditions on surfactin and iturin homologues produced by Bacillus natto NT-6: LC–MS analysis

 

[M+H]+

LF

Percentage

SSF

Percentage

Surfactin isoforms

995.20

5.89 ± 0.16

1.60 ± 0.04

39.06 ± 0.68

1.24 ± 0.02

1008.20

51.63 ± 1.61

14.03 ± 0.44

501.17 ± 7.50

15.91 ± 0.24

1022.30

197.54 ± 3.12

53.68 ± 0.85

1334.85 ± 15.35

36.02 ± 0.41

1058.20

122.93 ± 2.43

30.69 ± 0.61

1322.31 ± 15.11

41.97 ± 0.48

Iturin isoforms

1044.30

76.72 ± 1.88

26.53 ± 0.65

105.95 ± 0.51

8.63 ± 0.04

1057.20

140.67 ± 3.54

48.66 ± 1.25

631.39 ± 8.32

51.43 ± 0.68

1071.20

71.75 ± 1.67

24.81 ± 0.58

490.33 ± 5.49

39.94 ± 0.45

Total surfactin

 

368.05 ± 6.33

56.00 ± 0.96

3150.61 ± 34.66

71.96 ± 0.79

Total iturin

 

289.18 ± 4.26

44.00 ± 0.65

1227.67 ± 13.85

28.04 ± 0.31

Total lipopeptide

 

657.23

 

4378.28

 
  1. LF liquid fermentation, SSF solid state fermentation