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https://hdl.handle.net/1822/4575
Título: | Kinetic study of fermentative biosurfactant production by Lactobacillus strains |
Autor(es): | Rodrigues, L. R. Moldes, Ana Teixeira, J. A. Oliveira, Rosário |
Palavras-chave: | Biosurfactant production Surface tension Fermentation Lactobacillus |
Data: | Fev-2006 |
Editora: | Elsevier 1 |
Revista: | Biochemical Engineering Journal |
Citação: | "Biochemical Engineering Journal". ISSN 1369-703X. 28:2 (2006) 109-116. |
Resumo(s): | Screening of biosurfactant-producing ability of four Lactobacillus strains was performed, being shown that for all the tested strains biosurfactant production occurred mainly in the first 4 h. The Lactobacillus strains showed zones of clearing in the blood agar with a diameter <1 cm. The minimum surface tension value of the fermentation broth achieved was 39.5 mN/m for Lactobacillus pentosus CECT-4023 that represents a reduction in the surface tension of 10.5 mN/m comparing with the control. Time courses of glucose, biomass and biosurfactant were modeled according to reported models. Using MRS broth (Man, Rogosa & Sharpe medium for lactobacilli strains) as culture medium, the values estimated by the modeling of biosurfactant were Pmax = 1.6 g of biosurfactant/L and rp/X = 0.091 g/(L h), for Lactobacillus casei CECT-5275, Pmax = 1.7 g/L and rp/X = 0.217 g/(L h) for Lactobacillus rhamnosus CECT-288, Pmax = 1.7 g/L and rp/X = 0.069 g/(L h) for L. pentosus CECT-4023 and Pmax = 1.8 g/L and rp/X = 0.090 g/(L h) for Lactobacillus coryniformis subsp. torquens CECT-25600. Pmax is the maximum concentration of biosurfactant (g/L), and Pr is the ratio between the initial volumetric rate of product formation (rp) and the initial product concentration P0 (g/L). Using whey as production medium, the values estimated by the modeling of biosurfactant for L. pentosus CECT-4023 were Pmax = 1.4 g of biosurfactant/L and rp/X = 0.093 g/(L h). In conclusion, the results obtained for L. pentosus CECT-4023 showed that this is a strong biosurfactant producer strain and that cheese whey can be used as an alternative medium for biosurfactant production. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/4575 |
DOI: | 10.1016/j.bej.2005.06.001 |
ISSN: | 1369-703X |
Versão da editora: | http://www.elsevier.com/wps/find/ journaldescription.cws_home/600804/description#description |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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BEJ-Rodrigues[2].pdf | 304,84 kB | Adobe PDF | Ver/Abrir |