Biosurfactant Case Study

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Short title: Functional Characterization of Biosurfactant Functional Characterization of Biomedical Potential of Biosurfactant Produced by Lactobacillus helveticus

1, 2Deepansh Sharma, 1*Baljeet Singh Saharan and 3Shailly Kapil
1Department of Microbiology, Kurukshetra University, Kurukshetra 136 119 INDIA
2Department of Biotechnology and Biosciences, Lovely Professional University, Jalandhar 3Dairy Microbiology Division, National Dairy Research Institute, Karnal132 001 INDIA
*Baljeet.kuk@gmail.com

Abstract
The study aimed to investigating the functional properties of biosurfactant produced by Lactobacilli isolated from fermented foods. Biosurfactant waspartially purified by silica gel column chromatography and found as glycolipid. Biosurfactant
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In order to study the pH effect on biosurfactant stability, the surface tension of several biosurfactant samples prepared with a concentration of 50 mg ml-1 at different pH values (4–12) was determined. As can be seen in Fig 7, the minimum surface tension value was obtained at pH 7 (41.8 mNm-1) with highest emulsification i.e. 65%. Biosurfactant retained activity over pH range from 6 to 10 with a minimal deviation in surface tension values. The pH values below and upper 7 showed minor increase in surface tension but found to be stable, the BS sustained activity even after treatment at 0–125°C for 30 min. The biosurfactant was found to be effectively stable over the different temperature range with constant reduction in surface tension and emulsification. The maximal reduction in surface tension was at 25 oC i.e. 65%. The effect of different pH and incubation at extreme temperature on surface tension and emulsification capacity were insignificant. Heat treatment (autoclaving at 120°C for 15 min) on BS caused no appreciable changes in their surface and emulsifying activities (Desai and Banat 1997). Biosurfactant produced by Pseudomonas aeruginosa P4 was also found stable isolated from petroleum contaminated soil (Pornsunthorntawee et al. 2008). Lipopeptides of Bacillus subtilis also reported with stability at elevated temperature and different range of pH (Vaz et al. 2012).…show more content…
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