Characterization of rhamnolipid production by Burkholderia glumae

AIMS

To investigate if Burkholderia glumae can produce rhamnolipids, define a culture medium for good production yields, analyse their composition and determine their tensioactive properties.

METHODS AND RESULTS

Burkholderia glumae AU6208 produces a large spectrum of mono- and di-rhamnolipid congeners with side chains varying between C(12)-C(12) and C(16)-C(16), the most abundant being Rha-Rha-C(14)-C(14).The effects on rhamnolipid production of the cultivation temperature, nitrogen and carbon source were investigated. With urea as the nitrogen source and canola oil as the carbon source, a production of 1000.7 mg l(-1) was reached after 6 days. These rhamnolipids display a critical micelle concentration of 25-27 mg l(-1) and decrease the interfacial tension against hexadecane from 40 to 1.8 mN m(-1). They also have excellent emulsifying properties against long chain alkanes.

CONCLUSIONS

Burkholderia glumae AU6208 can produce considerable amounts of rhamnolipids. They are produced as diversified mixtures of congeners. Their side chains are longer than those normally produced by those of Pseudomonas aeruginosa. They also present excellent tensioactive properties.

SIGNIFICANCE AND IMPACT OF THE STUDY

In contrast with the classical rhamnolipid producer Ps. aeruginosa, B. glumae is not a pathogen to humans. This work shows that the industrial production of rhamnolipids with this species could be easier than with Ps. aeruginosa.

Surfactin reduces the adhesion of food-borne pathogenic bacteria to solid surfaces

AIMS

To investigate the effect of the biosurfactants surfactin and rhamnolipids on the adhesion of the food pathogens Listeria monocytogenes, Enterobacter sakazakii and Salmonella Enteritidis to stainless steel and polypropylene surfaces.

METHODS AND RESULTS

Quantification of bacterial adhesion was performed using the crystal violet staining technique. Preconditioning of surfaces with surfactin caused a reduction on the number of adhered cells of Ent. sakazakii and L. monocytogenes on stainless steel. The most significant result was obtained with L. monocytogenes where number of adhered cells was reduced by 10(2) CFU cm(-2). On polypropylene, surfactin showed a significant decrease on the adhesion of all strains. The adsorption of surfactin on polystyrene also reduces the adhesion of L. monocytogenes and Salm. Enteritidis growing cells. For short contact periods using nongrowing cells or longer contact periods with growing cells, surfactin was able to delay bacterial adhesion.

CONCLUSIONS

The prior adsorption of surfactin to solid surfaces contributes on reducing colonization of the pathogenic bacteria.

SIGNIFICANCE AND IMPACT OF THE STUDY

This is the first work investigating the effect of surfactin on the adhesion of the food pathogens L. monocytogenes, Ent. sakazakii and Salm. Enteritidis to polypropylene and stainless steel surfaces.