<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Biosurfactants have wide applications in several industries. However, high production costs and safety concerns have limited their comprehensive use. Twenty-five strains of lactic acid bacteria, isolated from fermenting maize slurry, were screened for biosurfactant production using the emulsification activity (E<sub>24</sub>) assay. The selected bacterium was identified molecularly using the 16S rRNA gene sequencing as <italic>Lactobacillus plantarum</italic> OG8. The effect of some cultural factors on biosurfactant production from the bacterium, using pineapple peel as a low-cost substrate, was investigated. The optimum yield of biosurfactant occurred at a 48 h incubation period, using glucose and peptone as carbon and nitrogen sources, respectively. The biosurfactant was characterized to possess mostly carbohydrates, followed by protein and lipid contents. Optima pH 10.0 and temperature 60 °C were the best for the biosurfactant activity. The biosurfactant exhibited antimicrobial activity against bacterial pathogens <italic>Staphylococcus aureus</italic>, <italic>Bacillus subtilis, Escherichia coli</italic>, and <italic>Klebsiella pneumoniae,</italic> at a concentration of 5.0 mg/mL. The use of pineapple peel as a low-cost substrate for biosurfactant production from <italic>Lactobacillus plantarum</italic> OG8 will serve for cost-effective production. The biosurfactantt produced exhibited promising properties such as thermostability and antimicrobial activity against food spoilage and pathogenes that could make it suitable for food processing and preservation.</p>
</abstract>

Biosurfactants have wide applications in several industries. However, high production costs and safety concerns have limited their comprehensive use. Twenty-five strains of lactic acid bacteria, isolated from fermenting maize slurry, were screened for biosurfactant production using the emulsification activity (E24) assay. The selected bacterium was identified molecularly using the 16S rRNA gene sequencing as Lactobacillus plantarum OG8. The effect of some cultural factors on biosurfactant production from the bacterium, using pineapple peel as a low-cost substrate, was investigated. The optimum yield of biosurfactant occurred at a 48 h incubation period, using glucose and peptone as carbon and nitrogen sources, respectively. The biosurfactant was characterized to possess mostly carbohydrates, followed by protein and lipid contents. Optima pH 10.0 and temperature 60 °C were the best for the biosurfactant activity. The biosurfactant exhibited antimicrobial activity against bacterial pathogens Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Klebsiella pneumoniae, at a concentration of 5.0 mg/mL. The use of pineapple peel as a low-cost substrate for biosurfactant production from Lactobacillus plantarum OG8 will serve for cost-effective production. The biosurfactantt produced exhibited promising properties such as thermostability and antimicrobial activity against food spoilage and pathogenes that could make it suitable for food processing and preservation.

Production, Characterization, and Application of Biosurfactant From <italic>Lactobacillus plantarum</italic> OG8 Isolated From Fermenting Maize (<italic>Zea Mays</italic>) Slurry

Department of Microbiology, Faculty of Science

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Production, Characterization, and Application of Biosurfactant From  OG8 Isolated From Fermenting Maize () Slurry

Biosurfactants have wide applications in several industries. However, high production costs and safety concerns have limited their comprehensive use....

Production, Characterization, and Application of Biosurfactant From Lactobacillus plantarum OG8 Isolated From Fermenting Maize (Zea Mays) Slurry

Published Online: Dec 30, 2022

Page range: 271 - 286

Received: Aug 30, 2022

Accepted: Nov 07, 2022

DOI: https://doi.org/10.2478/aucft-2022-0022

Keywords
Biosurfactant, Emulsifying activity, Fermented food, Optimization, Pineapple peel

© 2022 Olaoluwa Oyedeji et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Production, Characterization, and Application of Biosurfactant From Lactobacillus plantarum OG8 Isolated From Fermenting Maize (Zea Mays) Slurry

Published Online: Dec 30, 2022

Page range: 271 - 286

Received: Aug 30, 2022

Accepted: Nov 07, 2022

DOI: https://doi.org/10.2478/aucft-2022-0022

KeywordsBiosurfactant, Emulsifying activity, Fermented food, Optimization, Pineapple peel

© 2022 Olaoluwa Oyedeji et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Keywords
Biosurfactant, Emulsifying activity, Fermented food, Optimization, Pineapple peel