Evaluation of Rhamnolipid production by various strains of bacillus for consumption in the food industry and the influence of different parameters on the production

Authors
Hamid Rashedi
Ali Izadi
Abstract
Biosurfactants are amphiphilic compounds that are produced by bacteria and fungi and they are able to reduce surface tension. These compounds are preferred due to less toxicity and better degradation than chemical surfactants and they have many applications in the petroleum, food and pharmaceutical industries. The purpose of this study was the investigation of production conditions of biosurfactant from Bacillus strains identified in Biotechnology Laboratory, Chemical Engineering Department, Tehran university, that been named HR1, HR2, and HR3. Materials and Methods: After performing the inoculation, the culture medium incubated at different temperatures and times and rotation rates and then obtained biosurfactant extracted and measured by solvent. According to the results, temperature, incubation time and rotation rate are affecting factors on biosurfactant production. The maximum amount of biosurfactant was obtained by HR1 in 33 °C and 150 rpm after 5 days incubation. acillus HR1 is appropriate for biosurfactant production for use in various industries, especially in the food industry.
Keywords
Key words: Rhamnolipid
Biosurfactant
Bacillus
Food industry
Journal of food science and technology(Iran)
Volume 13, Issue 55
September 2015
Pages 161-166