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Issue 1 (2) 2002 pp. 71-82

Małgorzata Gumienna, Maria Czarnecka, Zbigniew Czarnecki

BIOSYNTHESIS OF SURFACE ACTIVE COMPOUNDS BY YEAST CANDIDA BOMBICOLA USING POSTDEODORIZATION CONDENSATE AS FATTY SOURCE

Abstract The influence of medium composition on production of biosurfactants was studied in order to find the optimal cultivation conditions. In our experiments, biosurfactants yield increased with increasing glucose concentration. However, both carbon sources (glucose and postdeodorization distillate) were needed in high concentration in order to obtain a high production of biosurfactants. Candida bombicola ATCC 22214 produced to 118 g/l biosurfactants using glucose and postdeodorization condensate (rapeseed origin) in culture. A high concentration of biosurfactants was obtained when the medium consisted of 1 g postdeodorization distillate, 3 g glucose and 0.05 g yeast extract (Fig. 1 and 3). Composition of biosurfactants was characterized by HPLC-MS. Candida bombicola produced complex mixtures in the fermentation. The quantification of sophorolipids components was conducted with the HPLC-MS analyses and showed that mixtures of biosurfactants contain predominantly two diacetylated lactones SL-7 and SL-1 (Fig. 5 and 6
Keywords: surface active, biosurfactants, sophorolipids, fatty source
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/8_2_2002.pdf

For citation:

MLA Gumienna, Małgorzata, et al. "BIOSYNTHESIS OF SURFACE ACTIVE COMPOUNDS BY YEAST CANDIDA BOMBICOLA USING POSTDEODORIZATION CONDENSATE AS FATTY SOURCE." Acta Sci.Pol. Technol. Aliment. 1.2 (2002): 71-82.
APA Gumienna M.,Czarnecka M.,Czarnecki Z. (2002). BIOSYNTHESIS OF SURFACE ACTIVE COMPOUNDS BY YEAST CANDIDA BOMBICOLA USING POSTDEODORIZATION CONDENSATE AS FATTY SOURCE. Acta Sci.Pol. Technol. Aliment. 1 (2), 71-82
ISO 690 GUMIENNA, Małgorzata, CZARNECKA, Maria, CZARNECKI, Zbigniew. BIOSYNTHESIS OF SURFACE ACTIVE COMPOUNDS BY YEAST CANDIDA BOMBICOLA USING POSTDEODORIZATION CONDENSATE AS FATTY SOURCE. Acta Sci.Pol. Technol. Aliment., 2002, 1.2: 71-82.