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A potent biosurfactant-producing bacterial strain isolated from spoiled apples was identified by 16S rRNA as Pseudomonas aeruginosa MA01. Compositional analysis revealed that the extracted biosurfactant was composed of high percentages of lipid (66%, w/w) and carbohydrate (32%, w/w). The surface tension of pure water decreased gradually with increasing biosurfactant concentration to 32.5 mN m(-1) with critical micelle concentration (CMC) value of 10.1 mg L(-1). The Fourier transform infrared spectrum of extracted biosurfactant confirmed the glycolipid nature of this natural product. Response surface methodology (RSM) was employed to optimize the biosynthesis medium for the production of MA01 biosurfactant. Nineteen carbon sources and 11 nitrogen sources were examined, with soybean oil and sodium nitrate being the most effective carbon and nitrogen sources on biosurfactant production, respectively. Among the organic nitrogen sources examined, yeast extract was necessary as a complementary nitrogen source for high production yield. Biosurfactant production at the optimum value of fermentation processing factor (15.68 g/L) was 29.5% higher than the biosurfactant concentration obtained before the RSM optimization (12.1 g/L). A central composite design algorithm was used to optimize the levels of key medium components, and it was concluded that two stages of optimization using RSM could increase biosurfactant production by 1.46 times, as compared to the values obtained before optimization.

A biosurfactant-producing thermophile was isolated from the Kahrizak landfill of Tehran and identified as a bacterium belonging to the genus Aneurinibacillus. A thermostable lipopeptide-type biosurfactant was purified from the culture medium of this bacterium and showed stability in the temperature range of 20-90 °C and pH range of 5-10. The produced biosurfactant could reduce the surface tension of water from 72 to 43 mN/m with a CMC of 1.21 mg/mL. The strain growing at a temperature of 45 °C produces a substantial amount of 5 g/L of biosurfactant in the medium supplemented with sunflower oil as the sole carbon source. Response surface methodology was employed to optimize the biosurfactant production using sunflower oil, sodium nitrate, and yeast extract as variables. The optimization resulted in 6.75 g/L biosurfactant production, i.e., 35% improved as compared to the unoptimized condition. Thin-layer chromatography, FTIR spectroscopy, 1H-NMR spectroscopy, and biochemical composition analysis confirmed the lipopeptide structure of the biosurfactant.

The effects of different heat treatments on the rheological properties, microstructure and yield of production of quarg cheese were investigated. Three levels of time–temperature combination were used: 72C–16 s, 82C–5 min, 90C–5 min. Rheological properties were studied by means of frequency sweep experiment with the measurement of elastic modulus (G′). Microstructures of samples were observed by scanning electron microscopy (SEM). Maximum and minimum G′ and cheese yield were obtained at 90 and 72C, respectively (P < 0.05). Yield at 82 and 90C was higher than 72C but difference between heat treatment at 82 and 90C was not significant (P < 0.05). G′ values at 82 and 90C were higher than that at 72C. The difference between 82 and 90C was initially low; subsequently increase in frequency made G′ at 90C higher than 82C. SEM micrographs of samples at 82 and 90C were closely similar and no differences were observed between them. Micrographs showed the regular microstructure with branched clusters and numerous small pores at 82 and 90C, whereas micrographs of heat treatment at 72C had larger protein aggregates and fewer but larger pores. This study showed that heat treatments at 82 and 90C were more suitable for quarg cheese making than that at 72C. PRACTICAL APPLICATIONS Quarg cheese is one of the most popular acid‐coagulated cheeses. This study shows that heat treatment at 82C–5 min is preferred for quarg production compared with other heat treatments. Contribution of denatured whey proteins in gel network led to higher cheese‐making yield as well as high nutrition value. Heat treatment at 82C is also suggested in economic and energy consumption aspect.

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