General Information of Factor (ID: FP086)
  Factor Name NG Medium
  Factor Type Environmental Conditions
  Factor Description
Each microbial strain has the potential to produce multiple compounds, but only subsets of these compounds are made under specific growth conditions. Therefore, variations in cultivation parameters can elicit the production and discovery of new secondary metabolites by changing cultivation parameters such as media composition, various nutrients, trace elements, physical parameters (i.e., pH, temperature), and chemical elicitors (i.e., sub-lethal concentrations of antibiotics, communication molecules). Moreover, the co-cultivation of microbes and the addition of factors affecting epigenetic control can also be framed within the OSMAC principle.
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 The Content Variation of Natural Product Induced by This Factor
      Species Name: Bacillus subtilis 168 trpC2
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          Experiment Detail
B. subtilis strain 168 (trpC2) was precultured at 30 ℃ for 24 h in NG medium supplemented with 50 mcg of tryptophan per ml, and then 0.1 ml of the resulting culture was inoculated into 10 ml of fresh NG medium, followed by incubation under shaking at 30℃. The titers of the heat-resistant spores were determined by heating the cultures for 10 min at 80 ℃ and then plating them onto an NG agar plate.
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          Mechanism
The production of bacilysocin was completely blocked when the ytpA gene, which encodes a protein homologous to lysophospholipase, was disrupted, but blockage of the ytpA gene did not significantly affect growth. Sporulation was also impaired, with a 10-fold reduction in heat-resistant spore titers being detected. Since the ytpA disruptant actually lacked phospholipase activity, we propose that the YtpA protein functions as an enzyme for the biosynthesis of bacilysocin.
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            Bacilysocin [1]
               Factor Link Part Location NP Content
 
NG medium with 50 mcg of tryptophan (30℃ + 1 days)
   NP Info    NA NA
NP Content: 170 mg

References
1 Bacilysocin, a novel phospholipid antibiotic produced by Bacillus subtilis 168