Research articles
ScienceAsia 46 (2020):ID 11-18 |doi:
10.2306/scienceasia1513-1874.2020.003
Production of a sophorolipid biosurfactant by
Wickerhamomyces anomalus MUE24 and its use for
modification of rice flour properties
Tiwaporn Punrata, Jiraporn Thaniyavarna,*, Suchada Chanprateep Napathorna, Jirarat Anuntagoolb,
Suthep Thaniyavarna
ABSTRACT: A sophorolipid biosurfactant from Wickerhamomyces anomalus MUE24 was produced upon cultivating in
a medium containing soybean oil and glucose with an initial pH of 4.5 at 30 °C in shake flask at 200 rpm. After 7 days
of cultivation, cells released surfactant into culture medium at 0.55 g/l. The biosurfactant obtained was able to reduce
surface tension of the medium from 52.5 mN/m to 36.0 mN/m. A scale up in batch cultivation was further performed
in a 5-liter fermenter controlled at 30 °C 1 vvm, initial pH 4.5. After 72 h of cultivation, biosurfactant concentration
was 19.41 g/l. An extraction from whole cell-containing culture could recover the biosurfactant at 34.06 g/l with a
critical micelle concentration of 116 mg/l. Further characterization showed that the crude extract of biosurfactant was
able to emulsify various types of vegetable oils such as canola oil, sunflower oil and soybean oil. Addition of the crude
extract of biosurfactant into rice flour could improve retrogradation, water-holding capacity and swelling power of rice
flour.
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| a |
Department of Microbiology, Faculty of Science, Chulalongkorn University, Bangkok 10330 Thailand |
| b |
Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330 Thailand |
* Corresponding author, E-mail: jiraporn.th@chula.ac.th
Received 29 Sep 2018, Accepted 22 Dec 2019
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