Metabolic Mechanism of Streptomyces alboflavus TD-1 with High Pamamycin Production Based on Metabonomics

Mycotoxin present a significant risk to the safety of food, while pamamycin exhibits promising biological antibacterial properties against pathogenic fungi. In order to enhance the production of pamamycin, the differences in growth and metabolism, intracellular metabolites, and metabolic pathways of Streptomyces alboflavus TD-1 in two distinct fermentation media, one containing 1,2-propanediol and the other without it were studied based on metabolomics analysis method. The alterations in metabolite levels were examined in conjunction with the interplay between significantly different metabolite content changes and metabolic pathways to elucidate the underlying mechanism responsible for the high-yield biosynthesis of pamamycin. The findings of this study indicated that the addition of 1,2-propanediol increased the production of pamamycin by Streptomyces alboflavus TD-1. Through the utilization of gas chromatography-mass spectrometry, a total of 27 intracellular metabolites were identified as significantly different, and these metabolites were found to be closely associated with the biosynthesis of pamamycin. These metabolites were primarily involved in central carbon metabolism, amino acid metabolism, and fatty acid metabolism pathways. Furthermore, by employing a verification strategy of adding significant different precursors, the supplementation of glutamic acid resulted in a 102.33% increase in pamamycin yield. The supplementation of significantly different precursors, based on analysis of metabolomics, proved to be an effective approach for enhancing the yield of pamamycin. The objective of this study was to mitigate the adverse effects of Aspergillus flavus and aflatoxins contamination on grain processing foods, while also to ensure food safety from the source.