Microbial Biosurfactant: Production, Characterization and Application as a Food Emulsions
DOI:
https://doi.org/10.33448/rsd-v11i5.28339Keywords:
Biotensioative agents; Agroindustrial waste; Candida; Bioemulsifiers.Abstract
O objetivo do presente estudo foi selecionar o melhor microrganismo produtor de biossurfactante entre duas espécies de Candida, cultivadas em diferentes meios. A determinação de sua composição físico-química, a caracterização estrutural e as propriedades do biossurfactante em termos de toxicidade foram realizadas. As formulações de maionese foram testadas quanto à estabilidade e ao crescimento de patógenos. C. guilliermodii cultivada em meio com 5,0% de melaço, 5,0% de licor de maceração de milho e 5,0% de óleo residual de fritura foi selecionado para a produção de biossurfactante, com redução da tensão superficial para 28,6 mN/m, rendimento de 21 g/l e uma concentração micelar crítica de 0,7 g/l. O biossurfactante isolado não foi tóxico para as sementes de hortaliças testadas e apresentou natureza glicolipídica. Todas as formulações de maionese permaneceram estáveis, com ausência de microrganismos patogênicos. Com os presentes resultados, o novo biossurfactante aqui produzido tem potencial aplicação em sistemas alimentícios, como emulsões de maionese.
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Copyright (c) 2022 Isabela Cristina Alvares da Silva Lira; Emília Mendes da Silva Santos; Jenyffer Medeiros Campos Guerra; Hugo Moraes Meira; Leonie Asfora Sarubbo; Juliana Moura de Luna
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