Effect of culture conditions on fatty acids composition of a biosurfactant produced by Candida ingens and changes of surface tension of culture media.

This work investigated the effect of culture medium composition on a biosurfactant production and their total fatty acids content, as well as the surface tension of media, and biomass production by Candida ingens. A factorial experimental design was used to evaluate the combined effect of C/P, C/N(inorganic), C/Fe, C/Mg ratios and yeast extract concentration. The highest biosurfactant production was reached when high C/Fe and high C/P ratio variables were combined; biosurfactant concentration increased by a 3.42 fold. The variable with the highest effect on net decrease surface tension (DeltaST) and fatty acids percentage of C. ingens biosurfactant was yeast extract. The average of DeltaST (25 mN/m) and fatty acids percentage (34.7%) values were enhanced at high yeast extract concentration of 1g/l. The main conclusion of this study was that the culture composition affected the biosurfactant production by C. ingens. It was also observed that the surface tension and total fatty acids of the biosurfactant were modified as the media composition changed.

Effect of combined nutrients on biosurfactant produced by Pseudomonas putida.

This work investigated biosurfactant production by Pseudomonas putida in combined C/P, C/Ninorganic, C/Fe, C/Mg nutrient ratios and peptone concentration. Analysis of the 2(5-1) fractional factorial experimental design showed that only the C/Fe ratio had a significant (p<0.02) effect on biosurfactant production. The highest amount of biosurfactant was obtained at low C/Fe ratios, but net surface tension did not show significant differences. In addition, low amounts of peptone and the C/P-C/Mg nutrient ratios interaction significantly (p < 0.05) enhanced the biomass produced by P. putida. Analysis of biosurfactant by gas chromatography (GC) showed that the hydrophilic fraction was composed by rhamnose and the hydrophobic fraction, mainly by palmitic (C16), stearic (C18:0), oleic (C18:1) and linoleic (C18:2) fatty acids.