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Fahimitabar A, Razavian SMH, Rezaei SA. Application of RSM for optimization of glutamic acid production by Corynebacterium glutamicum in bath culture. Heliyon 2021; 7:e07359. [PMID: 34222694 PMCID: PMC8243512 DOI: 10.1016/j.heliyon.2021.e07359] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/14/2021] [Accepted: 06/16/2021] [Indexed: 11/26/2022] Open
Abstract
Glutamate plays an important role in different cellular processes. Its new applications in various industries have led to an increase in the production of it while fermentation is a very important economically method. In this study, the production of glutamate by the wild type of Corynebacterium glutamicum PTCC(Persian Type Culture Collection) 1532 was optimized using RSM. Central Composite Design (CCD) was developed by Design-Expert software version 12.0.3.0 (dx-12, State-Ease Inc.) to evaluate the effect of four important variables in five levels on glutamate production. TLC was employed to evaluate glutamate in medium qualitatively and then quantitative estimation was done by HPLC. Normal probability analysis demonstrated that data has a normal distribution. The results of ANOVA analysis showed that the urea concentration both alone and with temperature is the most effective variable in the fermentation process. Based on the quadratic model obtained in CCD, temperature 30 °C; glucose 9 g.dL-1; biotin 9 μg.L-1 and urea concentration of 0.3 g.dL-1 were found optimum conditions with a predicted glutamate production of 19.84 mg.mL-1 with desirable level 1. Therefore RSM can be an effective method to optimize glutamate production and the findings of this study are a guideline for the other amino acids fermentation by C. glutamicum.
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Affiliation(s)
- Azadeh Fahimitabar
- Department of Microbiology, Qom Branch, Islamic Azad University, Qom, Iran
| | | | - Seyyed Ali Rezaei
- Department of Microbiology, Qom Branch, Islamic Azad University, Qom, Iran
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2
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Large-scale production of an abalone probiotic, Vibrio midae, isolated from a South African abalone, Halitotis midae for use in aquaculture. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101794] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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3
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Mostafa YS, Alamri SA, Hashem M, Nafady NA, Abo-Elyousr KA, Mohamed ZA. Thermostable Cellulase Biosynthesis from Paenibacillus alvei and its Utilization in Lactic Acid Production by Simultaneous Saccharification and Fermentation. Open Life Sci 2020; 15:185-197. [PMID: 33987475 PMCID: PMC8114780 DOI: 10.1515/biol-2020-0019] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Accepted: 12/18/2019] [Indexed: 02/02/2023] Open
Abstract
Cellulosic date palm wastes may have beneficial biotechnological applications for eco-friendly utilization. This study reports the isolation of thermophilic cellulase-producing bacteria and their application in lactic acid production using date palm leaves. The promising isolate was identified as Paenibacillus alvei by 16S rRNA gene sequencing. Maximum cellulase production was acquired using alkaline treated date palm leaves (ATDPL) at 48 h and yielded 4.50 U.mL-1 FPase, 8.11 U.mL-1 CMCase, and 2.74 U.mL-1 β-glucosidase. The cellulase activity was optimal at pH 5.0 and 50°C with good stability at a wide temperature (40-70°C) and pH (4.0-7.0) range, demonstrating its suitability in simultaneous saccharification and fermentation. Lactic acid fermentation was optimized at 4 days, pH 5.0, 50°C, 6.0% cellulose of ATDPL, 30 FPU/ g cellulose, 1.0 g. L-1 Tween 80, and 5.0 g. L-l yeast extract using Lactobacillus delbrueckii. The conversion efficiency of lactic acid from the cellulose of ATDPL was 98.71%, and the lactic acid productivity was 0.719 g. L-1 h-1. Alkaline treatment exhibited a valuable effect on the production of cellulases and lactic acid by reducing the lignin content and cellulose crystallinity. The results of this study offer a credible procedure for using date palm leaves for microbial industrial applications.
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Affiliation(s)
- Yasser S. Mostafa
- King Khalid University, Faculty of Science, Biology Department, AbhaSaudi Arabia
| | - Saad A. Alamri
- King Khalid University, Faculty of Science, Biology Department, AbhaSaudi Arabia
- Prince Sultan Bin Abdulaziz Center for Environmental and Tourism Research and Studies, King Khalid University, AbhaSaudi Arabia
| | - Mohamed Hashem
- King Khalid University, Faculty of Science, Biology Department, AbhaSaudi Arabia
- Assiut University, Faculty of Science, Botany and Microbiology Department, Assiut, Egypt
| | - Nivien A. Nafady
- Assiut University, Faculty of Science, Botany and Microbiology Department, Assiut, Egypt
| | | | - Zakaria A. Mohamed
- King Abdulaziz University, Faculty of Meteorology, Environmental and Arid Land Agriculture, Department of Arid Land Agriculture, JeddahSaudi Arabia
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Thapa LP, Lee SJ, Park C, Kim SW. Production of L-lactic acid from metabolically engineered strain of Enterobacter aerogenes ATCC 29007. Enzyme Microb Technol 2017; 102:1-8. [DOI: 10.1016/j.enzmictec.2017.03.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Revised: 03/10/2017] [Accepted: 03/11/2017] [Indexed: 10/20/2022]
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Srivastava AK, Tripathi AD, Jha A, Poonia A, Sharma N. Production, optimization and characterization of lactic acid by Lactobacillus delbrueckii NCIM 2025 from utilizing agro-industrial byproduct (cane molasses). Journal of Food Science and Technology 2015; 52:3571-8. [PMID: 26028739 DOI: 10.1007/s13197-014-1423-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/07/2014] [Accepted: 05/26/2014] [Indexed: 10/25/2022]
Abstract
In the present work Lactobacillus delbrueckii was used to utilize agro-industrial byproduct (cane molasses) for lactic acid production under submerged fermentation process. Screening of LAB was done by Fourier transform infra red spectroscopy (FTIR). Effect of different amino acids (DL-Phenylalanine, L-Lysine and DL-Aspartic acid) on the fermentation process was done by high performance liquid chromatography (HPLC). Central composite rotatable design (CCRD) was used to optimize the levels of three parameters viz. tween 80, amino acid and cane molasses concentration during fermentative production of lactic acid. Under optimum condition lactic acid production was enhanced from 55.89 g/L to 84.50 g/L. Further, validation showed 81.50 g/L lactic acid production. Scale up was done on 7.5 L fermentor. Productivity was found to be 3.40 g/L/h which was higher than previous studies with reduced fermentation time from 24 h to 12 h. Further characterization of lactic acid was done by FTIR.
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Affiliation(s)
| | - Abhishek Dutt Tripathi
- Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India
| | - Alok Jha
- Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India
| | - Amrita Poonia
- Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India
| | - Nitya Sharma
- Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India
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Liu X, Wang Y, Wang H, Lu W. Effect of a liquid culture of Enterococcus faecalis CGMCC1.101 cultivated by a high density process on the performance of weaned piglets. Livest Sci 2014. [DOI: 10.1016/j.livsci.2014.08.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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7
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Vecino X, Barbosa-Pereira L, Devesa-Rey R, Cruz JM, Moldes AB. Study of the surfactant properties of aqueous stream from the corn milling industry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5451-5457. [PMID: 24877695 DOI: 10.1021/jf501386h] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Corn steep liquor (CSL) is a liquid byproduct generated by the corn wet-milling industry. This agroindustrial residue is obtained when corn is digested with warm water and SO2 in the presence of different spontaneously growing microorganisms. The microbial population of CSL includes lactic acid bacteria, which are widely known to produce biosurfactants. However, there is no information available about the possible existence of surface-active compounds in CSL. In this work the surface tension activity of CSL was evaluated and the biosurfactant contained in this residue was extracted with different organic solvents and characterized. The biosurfactant obtained from CSL was analyzed by Fourier transform infrared spectroscopy, and the composition in fatty acid was analyzed by gas chromatography-mass spectrometry. The hydrophobic chain of the biosurfactant contained in CSL comprised 50-55.2% linolelaidic acid, 15.7-22.2% oleic and/or elaidic acid, 5.9-14.6% stearic acid, and 14.9-19.6% palmitic acid.
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Affiliation(s)
- X Vecino
- Chemical Engineering Department, School of Industrial Engineering (EEI), University of Vigo , Campus As Lagoas-Marcosende, 36310 Vigo-Pontevedra, Spain
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Pérez-Rodríguez N, Oliveira F, Pérez-Bibbins B, Belo I, Torrado Agrasar A, Domínguez JM. Optimization of Xylanase Production by Filamentous Fungi in Solid-State Fermentation and Scale-up to Horizontal Tube Bioreactor. Appl Biochem Biotechnol 2014; 173:803-25. [DOI: 10.1007/s12010-014-0895-1] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2014] [Accepted: 03/26/2014] [Indexed: 11/28/2022]
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Soy whey based medium for optimized phytase activity in Saccharomyces cerevisiae MTCC 5421 and α-D-galactosidase and antibacterial activities in Lactobacillus plantarum MTCC 5422 by response surface methodology. Journal of Food Science and Technology 2014; 51:519-26. [PMID: 24587527 DOI: 10.1007/s13197-011-0527-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/23/2011] [Accepted: 08/31/2011] [Indexed: 10/17/2022]
Abstract
Soy whey based growth medium for yeast enabled the native isolate of Saccharomyces cerevisiae MTCC 5421 to produce 198 U/ml of phytase activity against that of 135 U/ml in potato dextrose broth. In the same medium for lactic acid bacteria, the isolate of Lactobacillus plantarum MTCC 5422 was able to elaborate α-D-galactosidase activity of 10.6 U/ml in comparison to 6 U/ml in Lactobacillus MRS broth. Using this formulated medium, a central composite experimental design based on 5 variables of 3 factors namely incubation temperature, pH level and incubation period showed that S. cerevisiae could produce 200 U/ml of phytase in 36 h at 30 °C and pH 3.5. Similarly, L. plantarum in 33 h at 37 °C and pH 6.6 exhibited 14.2 U/ml of α-D-galactosidase activity, whereas the antibacterial activity of 14.4 AU/ml against Bacillus cereus was evident in 42 h at 42 °C and pH 6.0. The phytase and antibacterial activity units visualized in response surface plots were more or less close to those obtained with the experimental design treatments.
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Optimization of mead production using Response Surface Methodology. Food Chem Toxicol 2013; 59:680-6. [DOI: 10.1016/j.fct.2013.06.034] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2013] [Revised: 05/30/2013] [Accepted: 06/19/2013] [Indexed: 11/22/2022]
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11
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Ibarra A, Acha R, Calleja MT, Chiralt-Boix A, Wittig E. Optimization and shelf life of a low-lactose yogurt with Lactobacillus rhamnosus HN001. J Dairy Sci 2012; 95:3536-48. [PMID: 22720912 DOI: 10.3168/jds.2011-5050] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2011] [Accepted: 03/18/2012] [Indexed: 11/19/2022]
Abstract
Lactose intolerance results in gastrointestinal discomfort and the malabsorption of certain nutrients, such as calcium. The replacement of milk with low-lactose and probiotic-enriched dairy products is an effective strategy of mitigating the symptoms of lactose intolerance. Lactobacillus rhamnosus HN001 (HN001) is a safe, immunity-stimulating probiotic. We have developed a process to increase the hydrolysis of lactose and HN001 growth in yogurt versus β-galactosidase (βG) concentration and enzymatic hydrolysis time (EHT) before bacterial fermentation. The objective of this study was to optimize the conditions by which yogurt is processed as a function of βG and EHT using a multifactorial design, with lactose content, HN001 growth, process time, and sensory quality as dependent variables. Further, the shelf life of the optimized yogurt was evaluated. In the optimization study, polynomials explained the dependent variables. Based on Pearson correlation coefficients, HN001 growth correlated positively with the hydrolysis of lactose. However, low lactose content and high HN001 count increased the fermentation time and lowered the sensory quality. The optimized conditions-using polynomials to obtain yogurt with >1 × 10(7) cfu of HN001/mL, <10 g of lactose/L, and a minimum overall sensory quality of 7 on the Karlsruhe scale-yielded a theoretical value of 910 neutral lactose units/kg for βG and 2.3h for EHT, which were validated in an industrial-scale assay. Based on a shelf-life study at 3 temperatures, the hydrolysis of lactose and the growth of HN001 continue during storage. Arrhenius equations were developed for the variables in the shelf-life study. Our results demonstrate that it is feasible to develop a low-lactose yogurt to which HN001 has been added for lactose-intolerant persons who wish to strengthen their immune system.
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Affiliation(s)
- A Ibarra
- Departamento de Análisis Sensorial y Desarrollo de Productos, Universidad de Chile, Avda. Vicuña Mackenna 20, Santiago, Chile.
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12
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Sequential optimization approach for enhanced production of glutamic acid from Corynebacterium glutamicum 2262 using date juice. BIOTECHNOL BIOPROC E 2012. [DOI: 10.1007/s12257-011-0486-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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13
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Canonical Analysis Technique as an Approach to Determine Optimal Conditions for Lactic Acid Production byLactobacillus helveticusATCC 15009. INTERNATIONAL JOURNAL OF CHEMICAL ENGINEERING 2012. [DOI: 10.1155/2012/303874] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The response surface methodology and canonical analysis were employed to find the most suitable conditions forLactobacillus helveticusto produce lactic acid from cheese whey in batch fermentation. The analyzed variables were temperature, pH, and the concentrations of lactose and yeast extract. The experiments were carried out according to a central composite design with three center points. An empiric equation that correlated the concentration of lactic acid with the independent variables was proposed. The optimal conditions determined by the canonical analysis of the fitted model were 40°C, pH 6.8, 82 g/L of lactose, and 23.36 g/L of yeast extract. At this point, the lactic acid concentration reached 59.38 g/L. A subsequent fermentation, carried out under optimal conditions, confirmed the product concentration predicted by the adjusted model. This concentration of lactic acid is the highest ever reported forLactobacillus helveticusATCC 15009 in batch process using cheese whey as substrate.
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CASAZZA ALESSANDROA, ALIAKBARIAN BAHAR, DE FAVERI DANILO, FIORI LUCA, PEREGO PATRIZIA. ANTIOXIDANTS FROM WINEMAKING WASTES: A STUDY ON EXTRACTION PARAMETERS USING RESPONSE SURFACE METHODOLOGY. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2010.00511.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Efficient use of shrimp waste: present and future trends. Appl Microbiol Biotechnol 2011; 93:17-29. [DOI: 10.1007/s00253-011-3651-2] [Citation(s) in RCA: 95] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2011] [Revised: 09/30/2011] [Accepted: 10/17/2011] [Indexed: 10/15/2022]
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Portilla-Rivera OM, Torrado AM, Domínguez JM, Moldes AB. Stabilization of kerosene/water emulsions using bioemulsifiers obtained by fermentation of hemicellulosic sugars with Lactobacillus pentosus. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:10162-10168. [PMID: 20735032 DOI: 10.1021/jf101585e] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The results of the present study show that Lactobacillus pentosus can produce extracellular bioemulsifiers by utilizing hemicellulosic sugars from grape marc as a source of carbon. The effectiveness of these bioemulsifiers (LPEM) was studied by preparing kerosene/water (K/W) emulsions in the presence and absence of these emulsifiers. Various parameters such as relative emulsion volume (EV), stabilizing capacity (ES), viscosity, and droplet size of K/W emulsions were measured. The EV values for K/W emulsions stabilized by concentrated LPEM were approximately 74.5% after 72 h of emulsion formation, with ES values of 97%. These values were higher than those obtained with dodecyl sodium sulfate as emulsifier (EV=62.3% and ES=87.7%). Additionally, K/W emulsions stabilized by LPEM produced polydisperse emulsions containing droplets of radius between 10 and 40 μm, which were smaller than those obtained for K/W emulsions without LPEM (droplet radius=60-100 μm). Moreover, the viscosity values of the K/W emulsions without and with LPEM were approximately 236 and 495 cP, respectively.
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Lasekan O, Salva JT, Abbas K. Effect of malting conditions and quality characteristics of malt and roasted malt extract from 'acha' grains (Digitaria exilis Stapf). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:850-860. [PMID: 20355122 DOI: 10.1002/jsfa.3895] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Considering the importance of malting and roasting on the quality of 'acha' beverages, a study was conducted to find optimum conditions for malting and the production of a high-quality roasted extract that could be used for an 'acha' beverage. RESULTS The data obtained were analysed using response surface methodology. The results revealed that the most significant (P < 0.05) malting factors that affect the response variables were the linear terms of germination time and drying temperature. However, for the extract production, the linear term of roasting temperature was the most significant (P < 0.05) factor. The quadratic and interaction terms exhibited significant (P < 0.05) effect in all cases apart from the flavour. CONCLUSION The overall optimum regions were established at 28 h of germination time, 55 degrees C drying temperature and 5.0% moisture content for the malting conditions while for the extract production, a roasting temperature of 210 degrees C, extraction temperature of 70 degrees C and extraction duration of 20 min were established.
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Affiliation(s)
- Ola Lasekan
- Universiti Putra Malaysia, Faculty of Food Science and Technology, 43400 UPM Serdang, Selangor, Malaysia.
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Paradelo R, Moldes AB, Dominguez JM, Barral MT. Reduction of water repellence of hydrophobic plant substrates using biosurfactant produced from hydrolyzed grape marc. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:4895-4899. [PMID: 19422217 DOI: 10.1021/jf900353m] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
This work demonstrates that the biosurfactant produced by Lactobacillus pentosus from grape marc hydrolysates can be successfully employed in reducing the water repellence of hydrophobic substrates, rather than chemical surfactants, as it can be produced from low-cost residual materials and it is less toxic than chemical surfactants. The method employed to measure the water repellence of the 11 plant substrates, consisting of pine bark, peat, and composts from various origins (biodegradable fraction of municipal solid waste, green waste, sewage sludge, manure, pine bark, and grape marc), was the molarity of ethanol droplet method (MED). Peat, pine bark, and the composts obtained from grape marc and pine bark were severely hydrophobic, having contact angles over 104 degrees , whereas the composts from municipal solid waste were less hydrophobic, with contact angles under 101 degrees . When hydrophobic substrates were treated with the biosurfactant from L. pentosus, the water repellence of the plant substrates was reduced in all but two cases (the least hydrophobic composts), achieving in most of the cases results better than those obtained using chemical surfactants.
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Affiliation(s)
- Remigio Paradelo
- Departamento de Edafoloxía e Quimica Agricola, Facultade de Farmacia, Universidade de Santiago de Compostela, Spain
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Tsen JH, Lin YP, King VAE. Response surface methodology optimisation of immobilisedLactobacillus acidophilusbanana puree fermentation. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2007.01681.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Aliakbarian B, De Faveri D, Converti A, Perego P. Optimisation of olive oil extraction by means of enzyme processing aids using response surface methodology. Biochem Eng J 2008. [DOI: 10.1016/j.bej.2008.05.006] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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21
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Mirhosseini H, Tan CP, Hamid NS, Yusof S. Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.06.011] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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Portilla-Rivera O, Torrado A, Domínguez JM, Moldes AB. Stability and emulsifying capacity of biosurfactants obtained from lignocellulosic sources using Lactobacillus pentosus. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:8074-8080. [PMID: 18707111 DOI: 10.1021/jf801428x] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Lactobacillus pentosus grown on sugars from agricultural residues produces biosurfactants with emulsifying properties that could facilitate the bioremediation of hydrocarbon contaminated sites. The biosurfactans obtained after growing L. pentosus cells on distilled grape marc hydrolyzates gave values of relative emulsion volume (EV) close to 50%, being stable after 72 h when gasoline or kerosene were employed. These EV values were higher than those achieved using commercial surfactin (14.1% for gasoline and 27.2% for kerosene). Moreover, assays carried out with kerosene showed that L. pentosus produced biosurfactants from distilled grape marc hydrolyzates with the highest stabilizing capacity value (ES) to maintain the emulsion (99%) followed by biosurfactants produced from hazelnut shell hydrolyzates (97%). These data are comparable with those obtained using sodium dodecyl sulfate, SDS (87.7%), whereas surfactin only gave an ES value of 65.4%. Consequently, this work shows that utilization of low-cost feedstock agricultural residues as substrates for producing biosurfactants/bioemulsifiers is possible thus removing obstacles for the wide-scale industrial application of biosurfactants/bioemulsifiers.
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Affiliation(s)
- O Portilla-Rivera
- Facultad de Ciencias de Ourense, Departamento de Ingeniería Química, As Lagoas 32004 Ourense, Spain
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Minerals and Organic Nitrogen Present in Grape Marc Hydrolyzates Enhance Xylose Consumption by Lactobacillus pentosus. Appl Biochem Biotechnol 2008; 152:262-74. [DOI: 10.1007/s12010-008-8252-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2007] [Accepted: 04/07/2008] [Indexed: 11/30/2022]
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24
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Zhang G, Olsen MM, Block DE. New experimental design method for highly nonlinear and dimensional processes. AIChE J 2007. [DOI: 10.1002/aic.11226] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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25
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Relationship between morphology, rheology and polygalacturonase production by Aspergillus sojae ATCC 20235 in submerged cultures. Biochem Eng J 2006. [DOI: 10.1016/j.bej.2006.09.023] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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26
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Bustos G, Moldes A, Alonso J, Vázquez M. Optimization of d-lactic acid production by Lactobacillus coryniformis using response surface methodology. Food Microbiol 2004. [DOI: 10.1016/s0740-0020(03)00061-3] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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TÉLLEZ-LUIS SJ, RAMÍREZ JA, VÁZQUEZ M. Application in Restructured Fish Products of Transglutaminase Obtained by Strepto verticillum ladakanaum in Media Made from Hydrolysates of Sorghum Straw. J Food Sci 2004. [DOI: 10.1111/j.1365-2621.2004.tb17868.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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