Produção, caracterização e aplicação de biosurfactante obtido por cepas de Bacillus subtilis, Bacillus sp. e Pseudomonas aeruginosa para aplicação em emulsão de clara de ovo

Abstract

The aim of this study was to produce, characterize and apply biosurfactants produced by Bacillus subtilis, Bacillus sp. and Pseudomona aeruginosa and applied in emulsion of egg white. Biosurfactants were produced by Pseudomona aeruginosa (UFPEDA 741), Bacillus sp (UFPEDA 450), Bacillus subtilis (UFPEDA 86) second factorial 23, as variables the sugar cane bagasse, Luria Bertani and Luria Bertani enriched media. The biosurfactants were characterized by emulsification index, relative stability at different values of pH, temperatures, NaCl concentration, antimicrobial activity and production of biosurfactant. The biosurfactants were applied in emulsion of egg white according to Composto Central 2 x 2 x 3 and characterized by the volume of the foam, emulsion stability (CWR and IS), syneresis, pH, color, viscosity, optical microscopy and spreadability of the foam. The biosurfactant produced by Pseudomona aeruginosa presented the highest emulsification index and Bacillus subtilis and Bacillus sp. demonstrated stability in all NaCl concentrations and temperature. Antimicrobial activity was checked by the biosurfactant produced by Bacillus subtilis, for all micro-organisms investigated. The biosurfactant produced by Pseudonoma aeruginosa showed better emulsion stability in syneresis, higher viscosity and lower darkening. The biosurfactant produced by Bacillus sp. had a direct influence in the volume of the emulsion foam. The emulsions presented yellowish color and pH of 7.9, promoting difficulty in the stabilization of foam, occurring from 2 hours. Lower concentrations of egg white promoted promoted greater spreadability in the emulsion and influenced directly on foam volume and water retention capacity. The application of biosurfactants can be used to increase the stability of emulsions with egg.