Efficient production of tri-acetylated mono-acylated mannosylerythritol lipids by<i>Sporisorium</i>sp. aff.<i>sorghi</i>SAM20

Alimadadi, Nayyereh; Soudi, Mohammad Reza; Talebpour, Zahra

doi:10.1111/jam.13642

Cited by 12 publications

(5 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…sorghi SAM20 produced approximately 32 g/L glycolipid biosurfactants from soybean oil after 7 days. The critical micelle concentration and the surface tension at CMC were estimated to be 20 mg/L and 30.0 mN/m, respectively (Alimadadi, Soudi & Talebpour, 2018). Bacterial surfactants, on the other hand, such as rhamnolipids and surfactin, are capable to reduce the surface tension up to 25-26 mN/m, and the interfacial tension to values as low as 0.001 mN/m.…”

Section: Discussionmentioning

confidence: 99%

Production of cupcake-like dessert containing microbial biosurfactant as an emulsifier

Silva

Veras

Ribeiro

et al. 2020

PeerJ

View full text Add to dashboard Cite

This work describes the application of the biosurfactant from Candida bombicola URM 3718 as a meal additive like cupcake. The biosurfactant was produced in a culture medium containing 5% sugar cane molasses, 5% residual soybean oil and 3% corn steep liquor. The surface and interfacial tension of the biosurfactant were 30.790 ± 0.04 mN/m and 0.730 ± 0.05 mN/m, respectively. The yield in isolated biosurfactant was 25 ± 1.02 g/L and the CMC was 0.5 g/L. The emulsions of the isolated biosurfactant with vegetable oils showed satisfactory results. The microphotographs of the emulsions showed that increasing the concentration of biosurfactant decreased the oil droplets, increasing the stability of the emulsions. The biosurfactant was incorporated into the cupcake dessert formulation, replacing 50%, 75% and 100% of the vegetable fat in the standard formulation. Thermal analysis showed that the biosurfactant is stable for cooking cupcakes (180 °C). The biosurfactant proved to be promising for application in foods low in antioxidants and did not show cytotoxic potential in the tested cell lines. Cupcakes with biosurfactant incorporated in their dough did not show significant differences in physical and physical–chemical properties after baking when compared to the standard formulation. In this way, the biosurfactant has potential for application in the food industry as an emulsifier for flour dessert.

show abstract

Section: Discussionmentioning

confidence: 99%

Production of cupcake-like dessert containing microbial biosurfactant as an emulsifier

Silva

Veras

Ribeiro

et al. 2020

PeerJ

View full text Add to dashboard Cite

show abstract

“…Sporisorium scitamineum NBRC 32730 showed efficient MEL production from sucrose, achieving a product concentration of 12.8 g/L. Although it was an order of magnitude lower than the best concentrations achieved by strains of the genus Pseudozyma cultivated on oils, is still a reasonable product titer (Alimadadi et al, 2018; Morita, Ishibashi, et al, 2009; Spoeckner et al, 1999). Although the utilization of hydrophilic carbon sources for the production of MELs demands significant sacrifices in product concentrations, their utilization both improves the production costs associated with substrates and simplifies the downstream processes required to produce a purified product.…”

Section: Production Of Melsmentioning

confidence: 99%

A review on the upstream production and downstream purification of mannosylerythritol lipids

Valkenburg,

Ncube,

Teke

et al. 2023

Biotech & Bioengineering

View full text Add to dashboard Cite

Biosurfactants are natural compounds with remarkable surface‐active properties that may offer an eco‐friendly alternative to conventional surfactants. Among them, mannosylerythritol lipids (MELs) stand out as an intriguing example of a glycolipid biosurfactant. MELs have been used in a variety of sectors for various applications, and are currently commercially produced. Industrially, they are used in the pharmaceutical, cosmetic, food, and agricultural industries, based on their ability to reduce surface tension and enhance emulsification. However, despite their utility, their production is comparatively limited industrially. From a bioprocessing standpoint, two areas of interest to improve the production process are upstream production and downstream (separation and purification) product recovery. The former has seen a significant amount of research, with researchers investigating several production factors: the microbial species or strain employed, the producing media composition, and the production strategy implemented. Improvement and optimization of these are key to scale‐up the production of MELs. On the other hand, the latter has seen comparatively limited work presented in the literature. For the most part traditional separation techniques have been employed. This systematic review presents the production and purification methodologies used by researchers by comprehensively analyzing the current state‐of‐the‐art with regards the production, separation, and purification of MELs. By doing so, the review presents different possible approaches, and highlights some potential areas for future work by identifying opportunities for the commercialization of MELs.

show abstract

“…42,43 Yeast strains of the genus Pseudozyma (current Moesziomyces) and Ustilago abundantly produce MELs. 22,23,[35][36][37]42,[44][45][46][47][48][49][50][51][52] These basidiomycetes produce the glycolipid primarily when the culture reaches the stationary phase, which is usual for secondary metabolites.…”

Section: The Mel Biosynthetic Pathwaysmentioning

confidence: 99%

Production of mannosylerythritol lipids: biosynthesis, multi-omics approaches, and commercial exploitation

Solano-González

Solano-Campos

2022

Mol. Omics

View full text Add to dashboard Cite

show abstract

Efficient production of tri-acetylated mono-acylated mannosylerythritol lipids bySporisoriumsp. aff.sorghiSAM20

Abstract: Discovery of novel structures and novel strains is valuable for further commercial development and application of MELs. Sporisorium sp. aff. sorghi SAM20 can be considered as a potential candidate for commercial production of biosurfactants.

Cited by 12 publications

References 49 publications

Production of cupcake-like dessert containing microbial biosurfactant as an emulsifier

Production of cupcake-like dessert containing microbial biosurfactant as an emulsifier

A review on the upstream production and downstream purification of mannosylerythritol lipids

Production of mannosylerythritol lipids: biosynthesis, multi-omics approaches, and commercial exploitation

Contact Info

Product

Resources

About