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

Abstract

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.

Production and Optimization of Biosurfactants from Citrullus lanatus Seeds and Activity Determination with Pseudomonas aeruginosa Isolate

“…The results from stability tests on the crude biosurfactant which were analyzed by varying some parameters like; pH, temperature, and the salinity (NaCl), to a certain degree and the emulsification index values determined accordingly showed that; the biosurfactants are most stable at pH 8.0 as revealed from the E24 values showing that alkaline medium supported the biosurfactant activity preferentially more than the acidic medium as there was a gradual increase in E24 value from acidic to alkaline region. Though this finding contradict some reviewed works; Anna and Parthasarathi, [31], and Iroha et al [35] who promoted best pH for biosurfactant production to be 7.0 and 6.0 respectively. Optimum pH for this work (pH 8.0) could have resulted from the nature of the carbon source, and/or other environmental conditions prevailing in the course of biosurfactant production.…”

Microbial production of rhamnolipids using sugars as carbon sources

“…In addition to wheat straw, yellow cashew fruit bagasse was crushed into powder and mixed with basal mineral medium for rhamnolipids production using P. aeruginosa [ 74 ]. Cashew apple juice was shown to serve as a medium for Acinetobacter calcoaceticus growth and biosurfactant production [ 75 ].…”