The emulsifying effect of biosurfactants produced by food spoilage organisms in Nigeria
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Date
2016-04-18
Authors
Ogunmola, C. O.
Aboaba, O. O.
Journal Title
Journal ISSN
Volume Title
Publisher
International Journal of Food Studies
Abstract
Food spoilage organisms were isolated using standard procedures on Nutrient Agar, Cetrimide Agar and Pseudomonas Agar Base (supplemented with CFC). The samples were categorized as animal products (raw sh, egg, raw chicken, corned beef, pasteurized milk) and plant products (vegetable salad, water leaf (Talinium triangulare), boiled rice, tomatoes and pumpkin leaf (Teifairia occidentalis). They were characterised as Pseudomonas putida, Pseudomonas aeruginosa, Pseudomonas stutzeri, Burkholderia pseudomallei, Serratia rubidaea, Corynebacterium pilosum, Bacillus subtilis, Bacillus mycoides, Bacillus laterosporus, Bacillus laterosporus, Serratia marcescens, Bacillus cereus, Bacillus macerans, Alcaligenes faecalis and Alcaligenes eutrophus. Preliminary screening for biosurfactant production was done using red blood haemolysis test and con rmed by slide test, drop collapse
and oil spreading assay. The biosurfactant produced was puri ed using acetone and the composition
determined initially using Molisch's test, thin layer chromatography and gas chromatography mass
spectrometry. The components were found to be ethanol, amino acids, butoxyacetic acid, hexade-
canoic acid, oleic acid, lauryl peroxide, octadecanoic acid and phthalic acid. The producing organisms
grew readily on several hydrocarbons such as crude oil, diesel oil and aviation fuel when used as sole
carbon sources. The puri ed biosurfactants produced were able to cause emulsi cation of kerosene
(19.71-27.14%) as well as vegetable oil (16.91-28.12%) based on the emulsi cation index. This result
suggests that the isolates can be an asset and further work can exploit their optimal potential in
industries.
Description
Scholarly article
Keywords
Biosurfactants , Hydrocarbon , Emulsi fication , Heteropolymers , Research Subject Categories::NATURAL SCIENCES
Citation
Ogunmola, C.O. and Aboaba, O.O., 2016. The emulsifying effect of biosurfactants produced by food spoilage organisms in Nigeria. International Journal of Food Studies, 5(1).