Antimicrobial activity of a biosurfactant produced by Bacillus licheniformis strain M104 grown on whey

Gomaa, Eman Zakaria

doi:10.1590/s1516-89132013000200011

Cited by 73 publications

(45 citation statements)

References 43 publications

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“…Another explanation of their antimicrobial effect is the adhering property of biosurfactants to cell surfaces causing deterioration in the integrity of cell membrane. Findings of the present study correspond with those by Haba et al (2003);and Gomaa (2012) which stated that P. aeruginosa produced rhamnolipid biosurfactants which have antimicrobial activities. These results further demonstrate that the biosurfactant produced in this research could be a an effective antimicrobial agent.…”

Section: Discussionsupporting

confidence: 91%

“…Also, surfactant molecules that adsorb at liquid-liquid interfaces, decrease the enthalpy and contribute to the overall free energy by reducing the tendency of the emulsion to destabilize by accumulating at the interface between two immiscible fluids (Saharan et al, 2011;Okpashi et al, 2013). Biosurfactants are classified based on their chemical structures and the organisms that produce them (Gomaa, 2012). They are helpful in the uptake and utilization of hydrocarbons to facilitate the biodegradation of toxic hydrocarbons.…”

Section: Introductionmentioning

confidence: 99%

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Characterization of biosurfactant produced from submerged fermentation of fruits bagasse of yellow cashew (Anacardium occidentale) using Pseudomonas aeruginosa

K¹,

U²,

Ogugua³

et al. 2015

Afr. J. Environ. Sci. Technol.

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Biosurfactants are amphiphilic compounds produced by bacteria and fungi to reduce surface and interfacial tension. This work was designed to produce biosurfactants from the fermentation of submerge cashew bagasse (Anacardium occidentale) using a microorganism Pseudomonas aeruginosa. The proximate components of the biosurfactant was determined. Results show that yellow cashew fruit bagasse contains lipid (11.34 ± 0.16%), protein (26.67 ± 0.66%), carbohydrate (49.37 ± 0.60%), moisture (5.78 ± 0.17%), ash (2.70 ± 0.04%) and fibre (2.86 ± 0.09%). Biosurfactants activity was characterized based on emulsification index and oil displacement capacity. The yield of biosurfactants was, 0.71 g; when only cashew was used; 0.93 g for cashew and glucose and nutrient broth 0.12 g respectively. The preliminary biochemical characterization revealed that the biosurfactants contained carbohydrates and lipids designated as glycolipids. The biosurfactants showed antimicrobial activity against a range of Gram positive and Gram negative bacteria strains with diameters of zone and growth inhibition: Escherichia coli, 38.70 ± 1.30 mm; Staphylococcus aureus, 38.00 ± 2.94 mm; Klebsiella, 31.00 ± 2.20 mm and Bacillus cereus, 28.70 ± 1.70 mm. These results suggest that cashew fruits bagasse serve as cheap carbon source for the production of glycolipid biosurfactants with useful industrial applications.

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Section: Discussionsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Characterization of biosurfactant produced from submerged fermentation of fruits bagasse of yellow cashew (Anacardium occidentale) using Pseudomonas aeruginosa

K¹,

U²,

Ogugua³

et al. 2015

Afr. J. Environ. Sci. Technol.

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show abstract

“…In recent past, biosurfactants have been widely reported to exhibit significant antimicrobial activity against a variety of bacteria and fungi [13,14]. These reports greatly emphasize on the possible application of these biosurfactants in the development of various antimicrobial preparations.…”

Section: Discussionmentioning

confidence: 99%

Preservation of Microbial Spoilage of Food by Biosurfactant-Based Coating

Sharma

Garg

Talukdar

et al. 2018

Asian J Pharm Clin Res

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Objectives: Microbial spoilage of food is one of the leading causes of food scarcity worldwide, which could have devastating effect on the socioeconomic of any country. Along with classical food preservation methods, various innovative approaches can significantly increase the food safety. Biosurfactants are the amphiphilic microbial metabolites, while many of them have potential antimicrobial properties and therefore can be used for food preservation. Results: During this study, among three surfactants only Pseudomonas sp. biosurfactant (rhamnolipid) exhibited significant antifungal activity against A. oryzae, F. solani, and Curvularia sp. Further, the rhamnolipid coating (1 mg/ml) on lemon, potato and tomato protected them from fungal spoilage up to 15 days at room temperature in contrast to untreated samples which started spoiling in 6-7 days.

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“…Yeast, including Candida bombicola ATCC 22,214, is able to synthesize BS as sophorolipids at concentrations of up to of 5 g/L in a synthetic medium that emulates wastewater form the dairy industry [58]. Similarly, Bacillus licheniformis M104 is able to grow in milk whey and produce a BS lipopeptide with antimicrobial activity against some gram-positive strains and pathogenic enterobacteria [59]. It was concluded that milk whey maybe a comparatively better medium to produce BS without the addition of specific nutrients to the culture.…”

Section: Biotechnological Alternatives For the Use Of By-product Wastmentioning

confidence: 99%

Biotechnological Alternatives for the Utilization of Dairy Industry Waste Products

Jesus¹,

Ruth²,

Daniel³

et al. 2015

ABB

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Antimicrobial activity of a biosurfactant produced by Bacillus licheniformis strain M104 grown on whey

Abstract: ABSTRACT

Cited by 73 publications

References 43 publications

Characterization of biosurfactant produced from submerged fermentation of fruits bagasse of yellow cashew (Anacardium occidentale) using Pseudomonas aeruginosa

Characterization of biosurfactant produced from submerged fermentation of fruits bagasse of yellow cashew (Anacardium occidentale) using Pseudomonas aeruginosa

Preservation of Microbial Spoilage of Food by Biosurfactant-Based Coating

Biotechnological Alternatives for the Utilization of Dairy Industry Waste Products

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