Production and Characterization of Biosurfactants Using Bacteria Isolated from Acidic Hot Springs

• Main Authors: Somayeh Ebrahimi, Hasan Jalili, Khosro Khajeh, Kambiz Akbari Noghabi, Maryam Tajabadi ebrahimi, Abdeltif Amrane
• Format: Article
• Language: English
• Published: Shahid Behehsti University of Medical Sciences 2019-03-01
• Series: Applied Food Biotechnology
• Subjects: ▪ Acidic hot spring ▪ Biosurfactant production ▪ Characterization ▪ Extremophile
• Online Access: http://journals.sbmu.ac.ir/afb/article/view/23663

Background and objective: Biosurfactants are increasingly used by food industries due to their low toxicities and unique structures. In this study, biosurfactants were produced and characterized for the first time using acidic bacteria isolated from acidic hot springs in Bushehr Province, Iran. Material and methods: Screening and identification of the most efficient species for biosurfactant production were carried out on 12 bacterial species using several experiments such as hemolysis, surface tension, emulsification index and diameter of clear zone. In addition to biosurfactant production, kinetics, stability and structural and thermal analysis were carried out for the bacterial strains using thin layer chromatography, Fourier Transform Infrared, nuclear magnetic resonance and differential scanning calorimetry. Results and conclusion: The biosurfactant from the selected bacteria (0.1 g l-1) was thermally stable at 120°C for 30 min. Stability at temperatures up to 140°C was confirmed using differential scanning calorimetry. The most significant novelty included the fact that the surface property was preserved until an osmolarity of 4% w v-1. Decreased surface tension and the emulsification potential were only reported at concentrations higher the highlighted concentration. Biological assay showed that Staphylococcus aureus was susceptible to produced biosurfactants, while no susceptibility was seen in Escherichia coli. Degeneration of SW480 cell line exposed to 0.601 µg µl-1 of the biosurfactant was detected after 24 h. The structural analysis showed that the biosurfactant was similar to surfactin as a food bioemulsifier. Conflict of interest: The authors declare that they have no conflict of interest.