Fatemeh Soleiman Meiguni, Somaye Imanparast, F. Salimi, F. Nemati
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引用次数: 1
Abstract
ABSTRACT In recent years, probiotic bacteria have received considerable attention for biosurfactant (BS) production. In the current study, 80 bacteria were isolated from 70 dairy samples. F20 isolate was selected based on probiotic tests and identified by 16S rRNA method as Levilactobacillus brevis and introduced as valuable candidate for producing biosurfactant. The results of optimization by Central Composite Design (CCD) showed the maximal biosurfactant production at 2.75% of glucose, 3.625% of oil, and 4.25% of yeast concentration. The emulsification index E24 values of 17.14% and 37.5% were obtained in the presence of hexadecane and crude oil, respectively and the biosurfactant production by L. brevis decreased surface tension to 38.05 mN/m. The results obtained TLC and FTIR analysis have confirmed the presence of glycolipid and lipopeptide moieties in the structure of BS. This research indicated that L. brevis strain F20 could be a promising biosurfactant producer in the food and medicine industries.
期刊介绍：
Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production.
Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published.
Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.
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