The emulsifying effect of biosurfactants produced by food spoilage organisms in Nigeria

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dc.contributor.authorOgunmola, C. O.
dc.contributor.authorAboaba, O. O.
dc.date.accessioned2022-09-08T13:51:11Z
dc.date.available2022-09-08T13:51:11Z
dc.date.issued2016-04-18
dc.descriptionScholarly articleen_US
dc.description.abstractFood 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.en_US
dc.identifier.citationOgunmola, 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).en_US
dc.identifier.urihttps://ir.unilag.edu.ng/handle/123456789/11373
dc.language.isoenen_US
dc.publisherInternational Journal of Food Studiesen_US
dc.subjectBiosurfactantsen_US
dc.subjectHydrocarbonen_US
dc.subjectEmulsi ficationen_US
dc.subjectHeteropolymersen_US
dc.subjectResearch Subject Categories::NATURAL SCIENCESen_US
dc.titleThe emulsifying effect of biosurfactants produced by food spoilage organisms in Nigeriaen_US
dc.typeArticleen_US
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