Aplicação de biosurfactante produzido por Pseudomonas aeruginosa em emulsão de clara de ovo

Abstract

The objective of this work was apply biosurfactant come from Pseudomonas aeruginosa in emulsions of egg white. The study was conducted in two stages: first the biosurfactant was produced, including the selection of biosurfactantproducing strains, biomass and biosurfactant production and characterization of biosurfactant (surface tension and emulsification index) and the second step was the application of biosurfactant emulsion of egg white, featuring on the volume of foam, emulsion stability (sedimentation rate and water holding capacity), syneresis, pH, and solubility of nitrogen. Strains of Pseudomonas aerugiosa (UFPEDA 741) showed biosurfactant emulsification with more features. Fermented with the addition of glycerol produced more biomass (4,9 g.L-1) in 96 hours. Increased productivity of biomass (0,055 g. L-1. h-1) and biosurfactant (0,23 g.L-1. h-1) in 24 hours, conversion efficiency of sugar biosurfactant (71.7%) within 24 hours and biosurfactant emulsification with the highest (92,5%) in 240 hours and a reduction in surface tension (55,8%) in 264 hours, were observed with the addition of fermented soy oil residual. Fermented with the addition of glycerol and soybean oil waste produced more biosurfactant (14,7 g.L-1) in 264 hours, consumption of sugar (11,92 g.L-1) in 96 hours, and conversion efficiency of sugar in biomass (73,4%) in 96 hours. However, fermented without the addition of glycerol and soybean oil waste, at 264 hours had higher consumption of sugar (32.6%), lower production and biomass productivity (0,18 gL-1 and 0,0006 g. L-1. h-1, respectively) and lower productivity of biosurfactant (0,007 gL-1. h-1), and lower production of biosurfactant (0,51 g.L-1) in 96 hours. The inoculation of Pseudomonas aerugiosa (UFPEDA 741) in culture medium with glycerol and soybean oil promoted increased production of biosurfactant. The application of this biosurfactant can be used to increase the stability of emulsions with egg white. However, it is suggested to increase the concentration of biosurfactant in the emulsion, the volume to expand and extend its stability.