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Production of biosurfactant by Wickerhamomyces anomalus PY189 and its application in lemongrass oil encapsulation

Chanapa Dejwatthanakomol^a, Jirarat Anuntagool^b, Masaaki Morikawa^c, Jiraporn Thaniyavarn^a,*

 
ABSTRACT:     In this study, the production and characterization of a biosurfactant from yeast Wickerhamomyces anomalus strain PY189 was carried out. The highest efficiency for biosurfactant production was found when the organism was grown in a medium containing 4% (v/v) soya bean oil and 0.4% (w/v) NaNO₃ at 30 °C and pH 5.5 for 7 days. After 7 days of cultivation, W. anomalus PY189 was able to produce up to 0.57 g/l of biosurfactant as ethyl acetate extracts. The culture supernatant was able to reduce the surface tension of the culture broth from 42.5 mN/m to 36.5 mN/m with a critical micelle concentration of 204 mg/l. The crude extract of biosurfactants was then applied to the encapsulation of lemongrass oil. Emulsions of lemongrass oil in 20 mg/dl maltodextrin solution (oil:maltodextrin solution ratios of 0.2:1, 0.15:1, and 0.1:1) containing 0.8% and 1% (w/v) crude biosurfactant extract were stable for at least 24 h and had an average oil droplet size of less than 10 µm. Lemongrass oil microcapsules were later produced using a spray drying technique. This microcapsule exhibited microbial growth inhibition activity against E. coli, S. aureus, and Salmonella at 5% (w/v) concentration.

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* Corresponding author, E-mail: jiraporn.th@chula.ac.th

Received 11 Jun 2015, Accepted 0 0000