Rapid Contamination Detection in Validamycin A Production by HS-SPME/GC-MS

Author(s): Xiao-Mei Yu, Jing Jiang, Shang-Tian Yang, Wen-Wen Zhou*

Journal Name: Current Biochemical Engineering

Volume 6 , Issue 3 , 2020


Become EABM
Become Reviewer
Call for Editor

Graphical Abstract:


Abstract:

Background: Validamycin A (Val-A) is one of the most widely used agricultural antibiotics in East Asia especially for controlling rice sheath blight disease. Fermentation contamination of the industrial Val-A producing strain is a common occurrence.

Methods: Fermentation culture of S. hygroscopicus 5008 has a special smell that could be distinguished from other tainted samples. The change of the volatiles in untainted and tainted samples was characterized using headspace solid phase microextraction (HS-SPME) combined with gas chromatography- mass spectrometry (GC-MS).

Results: Seventy-one volatile compounds (including alkanes, amines, alcohols, esters, aldehydes and others) were identified and there were significant differences in the composition of volatiles among different samples. Principal component analysis (PCA) based on the GC-MS data was used to identify the important volatile compounds that contributed to the differentiation of the fermentation samples under different fermentation stages, as well as among different pollution species and fermentation media. Contamination could be discovered in time irrespective of the stage of fermentation and the contaminating bacteria in broth.

Conclusion: It is the first report to detect contamination by volatile compounds in the antibiotic fermentation and it was proved that HS-SPME/GC-MS is an effective contamination detection method in Val-A production.

Keywords: Contamination, fermentation, GC-MS, Streptomyces, validamycin A, HS-SPME/GC-MS.

[1]
N. Liu, F.S. Dong, J. Xu, X. Liu, and Y. Zheng, "Determination of aminoglycoside fungicide validamycin A in rice plant by quick, easy, cheap, effective, rugged, and safe approach using ultra high performance liquid chromatography-electrospray ionizationtandem mass spectrometry", Food Anal. Methods, vol. 9, pp. 1736- 1744, 2016..
[http://dx.doi.org/10.1007/s12161-015-0354-9]
[2]
J.J. Rasmussen, E.M. Reiler, E. Carazo, J. Matarrita, A. Muñoz, and N. Cedergreen, "Influence of rice field agrochemicals on the ecological status of a tropical stream", Sci. Total Environ., vol. 542, no. Pt A, pp. 12-21, 2016..
[http://dx.doi.org/10.1016/j.scitotenv.2015.10.062] [PMID: 26519563]
[3]
J. Feng, J. Jiang, Y. Liu, W. Li, R. Azat, X. Zheng, and W.W. Zhou, "Significance of oxygen carriers and role of liquid paraffin in improving validamycin A production", J. Ind. Microbiol. Biotechnol., vol. 43, no. 10, pp. 1365-1372, 2016..
[http://dx.doi.org/10.1007/s10295-016-1822-y ] [PMID: 27514663]
[4]
Y. Liao, Z.H. Wei, L. Bai, Z. Deng, and J.J. Zhong, "Effect of fermentation temperature on validamycin A production by Streptomyces hygroscopicus 5008", J. Biotechnol., vol. 142, no. 3-4, pp. 271-274, 2009..
[http://dx.doi.org/10.1016/j.jbiotec.2009.04.015 ] [PMID: 19445979]
[5]
W.W. Zhou, B. Ma, Y.J. Tang, J.J. Zhong, and X. Zheng, "Enhancement of validamycin A production by addition of ethanol in fermentation of Streptomyces hygroscopicus 5008", Bioresour. Technol., vol. 114, pp. 616-621, 2012.
[http://dx.doi.org/10.1016/j.biortech.2012.03.124 ] [PMID: 22521597]
[6]
L. Domingues, N. Lima, and J.A. Teixeira, "Contamination of a high-cell-density continuous bioreactor", Biotechnol. Bioeng., vol. 68, no. 5, pp. 584-587, 2000..
[http://dx.doi.org/10.1002/(SICI)1097-0290(20000605)68:5<584:AID-BIT14>3.0.CO;2-1 ] [PMID: 10797246]
[7]
J.Q. He, "Cause analysis and prevention of bacterial contamination of seed", J. Taizhou Polytech. Coll., vol. 11, pp. 76-78, 2011..
[8]
Y. Katakura, C. Moukamnerd, S. Harashima, and M. Kino-oka, "Strategy for preventing bacterial contamination by adding exogenous ethanol in solid-state semi-continuous bioethanol production. J. Biosci. Bioeng., vol. 111, pp. 343-345, 2011. econdary metabolism and genome data", ChemBioChem., vol. 13, pp. 202-214, 2012..
[9]
J. Ren, Y. Zhou, Y. Zhou, C. Zhou, Z. Li, Q. Lin, and H. Huang, "A piezoelectric microelectrode arrays system for real-time monitoring of bacterial contamination in fresh milk", Food Bioprocess Technol., vol. 8, pp. 228-237, 2015..
[http://dx.doi.org/10.1007/s11947-014-1394-7]
[10]
J.E. Welke, V. Manfroi, M. Zanus, M. Lazzarotto, and C. Alcaraz Zini, "Differentiation of wines according to grape variety using multivariate analysis of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection data", Food Chem., vol. 141, no. 4, pp. 3897-3905, 2013..
[http://dx.doi.org/10.1016/j.foodchem.2013.06.100 ] [PMID: 23993563]
[11]
J. Lifka, B. Ondruschka, and J. Hofmann, "The use of ultrasound for the degradation of pollutants in water: aquasonolysis - a review", Eng. Life Sci., vol. 3, pp. 253-262, 2003..
[http://dx.doi.org/10.1002/elsc.200390040]
[12]
X. Zhou, H. Wu, Z. Li, X. Zhou, L. Bai, and Z. Deng, "Overexpression of UDP-glucose pyrophosphorylase increases validamycin A but decreases validoxylamine A production in Streptomyces hygroscopicus var. jinggangensis 5008", Metab. Eng., vol. 13, no. 6, pp. 768-776, 2011..
[http://dx.doi.org/10.1016/j.ymben.2011.10.001 ] [PMID: 22008983]
[13]
W. Li, J. Feng, Y. Liu, J. Jiang, X. Zheng, and W.W. Zhou, "Novel spectrophotometric approach for determination of validamycin A in fermentation of Streptomyces hygroscopicus", J. Biosci. Bioeng., vol. 122, no. 6, pp. 736-739, 2016..
[http://dx.doi.org/10.1016/j.jbiosc.2016.05.007 ] [PMID: 27296090]
[14]
X. Ren, L.M. Dai, and D.H. Liu, "Validamycin A fermentation using liquefaction and saccharification of the rice flour solution", Pesticides, vol. 42, pp. 12-13, 2003..
[15]
H. Cheng, Z.H. Qin, X.F. Guo, X.S. Hu, and J.H. Wu, "JH Geographical origin identification of propolis using GC-MS and electronic nose combined with principal component analysis", Food Res. Int., vol. 51, pp. 813-822, 2013..
[http://dx.doi.org/10.1016/j.foodres.2013.01.053]
[16]
W. Kang, Y. Li, Y. Xu, W. Jiang, and Y. Tao, "Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O)", J. Food Sci., vol. 77, no. 10, pp. C1030- C1035, 2012..
[http://dx.doi.org/10.1111/j.1750-3841.2012.02747.x ] [PMID: 23009608]
[17]
Y.L. Zhang, L.C. Kong, C.P. Yin, D.H. Jiang, J.Q. Jiang, J. He, and W.X. Xiao, "Extraction optimization by response surface methodology, purification and principal antioxidant metabolites of red pigments extracted from bayberry (Myrica rubra) pomace", Lebensm. Wiss. Technol., vol. 51, pp. 343-347, 2013..
[http://dx.doi.org/10.1016/j.lwt.2012.09.029]
[18]
C. Dai, X. Huang, R. Lv, Z. Zhang, J. Sun, and J.H. Aheto, "Analysis of volatile compounds of Tremella aurantialba fermentation via electronic nose and HS‐SPME‐GC‐MS", J. Food Saf., vol. 38, no. e12555, 2018.
[http://dx.doi.org/10.1111/jfs.12555]
[19]
Y. Zuo, L. Li, T. Zhang, L. Zheng, G. Dai, L. Liu, and L. Song, "Contribution of Streptomyces in sediment to earthy odor in the overlying water in Xionghe Reservoir, China", Water Res., vol. 44, no. 20, pp. 6085-6094, 2010..
[http://dx.doi.org/10.1016/j.watres.2010.08.001 ] [PMID: 20800260]
[20]
P. Zou, L. Wang, Z.G. Yang, H. Lee, and H.P. Li, "Rapid and simultaneous determination of ten off-flavor compounds in water by headspace solid phase microextraction and gas chromatographymass spectrometry", J. Cent. South Univ., vol. 23, pp. 59-67, 2016..
[http://dx.doi.org/10.1007/s11771-016-3049-5]
[21]
C.A. Citron, J. Gleitzmann, G. Laurenzano, R. Pukall, and J.S. Dickschat, "Terpenoids are widespread in actinomycetes: A correlation of secondary metabolism and genome data", Chembiochem., vol. 13, pp. 202-214, 2012.
[22]
H. Du, and Y. Xu, "Determination of the microbial origin of geosmin in Chinese liquor", J. Agric. Food Chem., vol. 60, no. 9, pp. 2288-2292, 2012..
[http://dx.doi.org/10.1021/jf204648e ] [PMID: 22324746]
[23]
S. Cortés‐Diéguez, R. Rodriguez‐Solana, J.M. Domínguez, and E. Díaz, "Impact odorants and sensory profile of young red wines from four Galician (NW of Spain) traditional cultivars", J. Inst. Brew., vol. 121, pp. 628-635, 2015..
[http://dx.doi.org/10.1002/jib.252]
[24]
W. Randazzo, O. Corona, R. Guarcello, N. Francesca, M.A. Germanà, H. Erten, G. Moschetti, and L. Settanni, "Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms", Food Microbiol., vol. 54, pp. 40-51, 2016..
[http://dx.doi.org/10.1016/j.fm.2015.10.018]
[25]
L.M. Oliveira, A.J.G. Cruz, and C.O. Hokka, "Effect of different carbon and nitrogen sources on Streptomyces clavuligerus metabolism for clavulanic acid and cephamycin C production", N. Biotechnol., vol. 25, no. S217, 2009..
[http://dx.doi.org/10.1016/j.nbt.2009.06.175]


Rights & PermissionsPrintExport Cite as

Article Details

VOLUME: 6
ISSUE: 3
Year: 2020
Page: [192 - 202]
Pages: 11
DOI: 10.2174/2212711906666200814130418
Price: $25

Article Metrics

PDF: 15
HTML: 2