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March 3, 2026Fermentation0 citationsOpen Access

Influence of Global Regulatory Factors on Fengycin Synthesis by Bacillus amyloliquefaciens TF28

GYGengxuan YanLZLu ZhouYXYan Xu

Key Points

  • Fengycin production reached 116.0 mg/L with degQ overexpression, marking a 23.40% increase over the control strain.
  • Transcriptomic analysis identified five global regulators vital for fengycin biosynthesis in Bacillus amyloliquefaciens TF28.
  • While glucose utilization remained stable, global regulators uniquely impacted cell growth and fengycin production levels.
  • Identifying regulatory factors offers insights for engineering strains that enhance fengycin productivity for antifungal applications.

Abstract

Fengycin, a lipopeptide synthesized by Bacillus species, exhibits pronounced antifungal activity; however, its low production titer remains a primary constraint to broader application. Global regulatory factors constitute key actionable targets for enhancing microbial synthesis. Here, we verified the ability of Bacillus amyloliquefaciens TF28 to produce fengycin with potent inhibitory activity. Transcriptomic analysis identified five global regulators linked to fengycin biosynthesis in this strain. Following their overexpression, fermentation kinetics indicated that while these regulators generally did not affect glucose utilization, each exerted a distinct effect on cell growth and fengycin production. Specifically, degQ overexpression increased fengycin production to 116.0 mg/L, corresponding to a 23.40% increase relative to the strain without degQ overexpression, whereas overexpression of degU, sigmaH, phoP, and abrB reduced it. Moreover, degQ and abrB overexpression modulated the expression of key fengycin synthetase genes, including fenA and fenB. Collectively, these findings establish that degQ, degU, sigmaH, phoP, and abrB functionally regulate fengycin biosynthesis in B. amyloliquefaciens TF28, providing a conceptual framework for the rational design of engineered strains with enhanced fengycin productivity.

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Cite This Study

Yan et al. (2026) studied this question.

synapsesocial.com/papers/69a75ad3c6e9836116a21281https://doi.org/10.3390/fermentation12020072
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