Seleção de linhagem de levedura produtora de biosurfactante e estudo fermentativo para sua produção

AUTOR(ES)

Cristine Fior Clemente dos Santos

FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

18/02/1997

RESUMO

Recents Advances in Biotechnology in the last decade have lead to a significant growth of attention to developments n biological sciences for production of a certain compounds on an industrial scale. Research on biosurfactants produced by microorganisms has increased greatly in recent years, since such biosurfactants have many applications in several industrial sectors, being used as emulsifiers, emulsion stabilizers, detergents, water binding agents and corrosion inhibitors. They also show advantages over chemically sinthesized compounds since they are biodegradable, more specific and effectives and usually non - toxic. In Food Industries, user of biosurfactants show great applicability, being is one of the major emulsifiers. These emulsifiers can be used by the Bakery Industry, which applies them to increase the aderence of starch to protein, controlling the rheology and texture of the products, delaying aging and also solubilizing flavors. Biosurfactants can also be used in the cleaning of food processing plants, removing fat residues resulting from the manufacturing processes, such as the production of vegetable oil, beverages, fruits, vegetables and meat products. In the latter case they can also modify the texture of the products, producing a better interaction with the proteins and arding in the formation of the emulsion sausages. However, the production of biosurfactans presents some difficulties, for example, low concentration in the final products obtained through fermentation rarely exceding 10g/l. The objective of this research was the selection of microorganisms producing, extracellular biosurfactants and the study of the fermentative process of the best strain, establishing the optimum fermentation conditions (T°, pH, concentration of glicose, concentration of NaCl) and how these parameters influence cell growth and the variation in the amounts of surfactants produced

ASSUNTO(S)

levedos fermentação hidrocarbonetos emulsões

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