Biosurfactant production using molasses and whey under thermophilic conditions

Sanket Joshi, Chirag Bharucha, Sujata Jha, Sanjay Yadav, Anuradha Nerurkar, Anjana J. Desai*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

212 Citations (Scopus)

Abstract

Biosurfactant production was studied by Bacillus licheniformis K51, B. subtilis 20B, B. subtilis R1 and Bacillus strain HS3 using molasses or cheese whey as a sole source of nutrition at 45 °C. The isolates were able to grow and produce biosurfactant under shaking as well as static conditions. Maximum biosurfactant production was achieved with molasses at 5.0-7.0% (w/v). The biosurfactant retained its surface-active properties after incubation at 80 °C at a wide range of pH values and salt concentrations for nine days. Oil displacement experiments in sand pack columns with crude oil showed 25-33% recovery of residual oil.

Original languageEnglish
Pages (from-to)195-199
Number of pages5
JournalBioresource Technology
Volume99
Issue number1
DOIs
Publication statusPublished - Jan 2008

Keywords

  • Bacillus licheniformis
  • Bacillus subtilis
  • Biosurfactant
  • Cheese whey
  • Molasses

ASJC Scopus subject areas

  • Agronomy and Crop Science
  • Food Science
  • Bioengineering
  • Process Chemistry and Technology
  • Environmental Engineering
  • Waste Management and Disposal
  • Applied Microbiology and Biotechnology

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