Priyada Sittisart1, Piyawan Gasaluck1. 1. School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand.
Abstract
AIMS: Enhancing biosurfactant production from indigenous Lactobacillus plantarum MGL-8 using mango waste substrate, and evaluating its characteristics as food sanitizer. METHODS AND RESULTS: Mango juice (a mixture of mango paste, sucrose, glycerol and deionized water) was used for batch fermentation with L. plantarum MGL-8 (L-MJ) and uninoculated (MC-MJ). Agitation, aeration and temperature were controlled. Maximum lactic acid bacteria (LAB) growth was observed in MC-MJ and L-MJ at 48 h, and the L-MJ fermentation provided the highest biosurfactant yield of 4.22 g L-1 at 120 h. The dried crude biosurfactant (BSF) provided surface tension 36.6 mN m-1 , a maximum emulsification index (E24%) of 41% and zone of inhibition of 15.53 mm. Preliminary characterization by Gas chromatography-Mass spectrometry (GC-MS) and Fourier transform infrared (FTIR) indicated a multi-component glycolipoprotein BSF associated with fatty dodecanoic acid, tetradecanoic acid, hexadecanoic acid, octadecanoic acid, proteins and polysaccharides. The BSF also displayed bactericidal activity against Listeria monocytogenes at 400 μg ml-1 . CONCLUSIONS: Mango waste substrate enhanced biosurfactant production by indigenous L. plantarum MGL-8. SIGNIFICANCE AND IMPACT OF THE STUDY: The study identifies a production process and characteristics of the biosurfactant, which can be employed as a food sanitizer.
AIMS: Enhancing biosurfactant production from indigenous Lactobacillus plantarum MGL-8 using mango waste substrate, and evaluating its characteristics as food sanitizer. METHODS AND RESULTS: Mango juice (a mixture of mango paste, sucrose, glycerol and deionized water) was used for batch fermentation with L. plantarum MGL-8 (L-MJ) and uninoculated (MC-MJ). Agitation, aeration and temperature were controlled. Maximum lactic acid bacteria (LAB) growth was observed in MC-MJ and L-MJ at 48 h, and the L-MJ fermentation provided the highest biosurfactant yield of 4.22 g L-1 at 120 h. The dried crude biosurfactant (BSF) provided surface tension 36.6 mN m-1 , a maximum emulsification index (E24%) of 41% and zone of inhibition of 15.53 mm. Preliminary characterization by Gas chromatography-Mass spectrometry (GC-MS) and Fourier transform infrared (FTIR) indicated a multi-component glycolipoprotein BSF associated with fatty dodecanoic acid, tetradecanoic acid, hexadecanoic acid, octadecanoic acid, proteins and polysaccharides. The BSF also displayed bactericidal activity against Listeria monocytogenes at 400 μg ml-1 . CONCLUSIONS: Mango waste substrate enhanced biosurfactant production by indigenous L. plantarum MGL-8. SIGNIFICANCE AND IMPACT OF THE STUDY: The study identifies a production process and characteristics of the biosurfactant, which can be employed as a food sanitizer.