Production of sophorolipids by Starmerella bombicola yeast using new hydrophobic substrates

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

“…Analyzing the surface and interfacial tensions obtained in this work for the C. bombicola biosurfactant with the values presented by Jadhav, Pratap & Kale (2019), using Starmerella bombicola MTCC 1910 in medium containing 10% sunflower oil residue, similar results can be observed, from 35.5 ± 0.52 mN/m and 0.923 ± 0.06 mN/m for surface and interfacial tensions, respectively. Similar results were also found by Shah et al (2017) in a medium with 10% palm oil, using Ribeiro et al (2019) using the yeast C. utilis UFPEDA 1009 cultivated in a low-cost medium supplemented with 6% residual canola oil, while Elshafie et al (2015) using C. bombicola ATCC 22214 cultivated in glucose and corn oil observed that the biosurfactant produced reduced the both surface tension and interfacial tension to 28.56 ± 0.42 mN/m and 2.13 ± 0.09 mN/m, respectively, within 72 h. The sophorolipids produced by Starmerella bombicola cultivated in waste cooking oil reduced the surface tension to 32.6 mN/m and interfacial tension was 1.4 mN/m (Maddikeri, Gogate & Pandit, 2015). The yeast Sporisorium sp.…”

“…Kaur et al (2019) described that a high sophorolipid process efficiency was achieved by fed-batch fermentation using restaurant food waste hydrolysate as the batch medium. A sophorolipids titer of 115.2 g/L was obtained in a fermentation time of 92 h. Shah et al (2017) used crude oils (Tapis oil, Melita oil and Ratawi oil) as substrates for biosurfactant production by Starmerella bombicola. The sophorolipids yields using Tapis, Melita, and Ratawi oil were 26 g/L, 21 g/L and 19 g/L, respectively.…”

Biosurfactants: Production and application prospects in the food industry

“…104,105,106 S. bombicola has a non-pathogenic nature and the capacity to produce large quantities of biosurfactant with a sophorolipid structure (around 177 g/L) from agricultural waste products and under conditions of a high concentration of hydrophobic compounds, making it promising for industrial applications as an emulsifying agent and stabilizer, especially in the food industry. 107,108,109 Yeasts of the genus Saccharomyces are also widely explored in the food area. Studies conducted as far back as the 1980s reported the use of intracellular compounds with emulsifying activity derived from yeasts of the genera Saccharomyces, such as S. cerevisiae, demonstrating the possibility of extracting mannoproteins in an easy manner from the cell wall that exhibit stability at different temperatures.…”

Multivariate selection of nutrient parameters in submerged culture of kluyveromyces marxianus for biosurfactant production

“…The influence of the carbon source on the biosurfactant production by different microorganisms strains has been studied and the scientific literature indicates the use of a wide diversity among carbon sources, such as soybean oil, sunflower oil, corn oil, glycerol, glucose, hexadecane and others (CASAS and GARCIA-OCHOA, 1999;CAVALERO and COOPER, 2003;FONTES, et al, 2008;KURTZMAN et al, 2010;RUFINO et al, 2014;KONISHI et al, 2015;SHAH et al, 2017;SOUZA et al, 2017;LIU et al, 2018). These compounds play an important role in the survival of the producing microorganisms, since they increase the solubility of the water insoluble compounds, facilitating their transport to the cell, participate in processes such as adhesion and cell aggregation, quorum sensum detection, biofilm formation and defense against other microorganisms (VAN BOGAERT et al, 2007;GUDIÑA et al, 2013).…”