Biosurfactant production using molasses and whey under thermophilic conditions

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

Research output: Contribution to journalArticle

197 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

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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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