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Enhanced biosurfactant production with low-quality date syrup by Lactobacillus rhamnosus using a fed-batch fermentation

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A Correction to this article was published on 12 June 2018

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Abstract

Novel strategies toward the use of low-cost media to produce food-grade microbial products have been considerably attended in recent years. In this study, date syrup obtained from low-quality date fruits was implemented for biosurfactant production by the probiotic bacterium, Lactobacillus rhamnosus PTCC 1637. The most level of biosurfactant was achieved through fermentation in a bioreactor with a lactose feeding phase, up to 24 h. Critical micelle concentration of the cell-bound biosurfactant was found to be 6.0 mg/ml with a minimum surface tension value of 39.00 mN/m and a maximum emulsifying index of 42%. The spectrum of Fourier transform infrared spectroscopy taken from the cell-bound biosurfactant suggests that it should be a multi-component mixture of protein and polysaccharides associated with phosphate groups. The results indicated the potential for developing strategies toward the low-cost production of food-grade biomaterials by probiotic microorganisms.

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  • 12 June 2018

    In the original version of these 14 articles the reference list was unfortunately not represented according to the journal’s new bibliographical style, which should have been implemented from January 2018.

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Acknowledgements

This work was supported by Shiraz University Grant No. GR-56 (Shiraz, Iran).

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Authors and Affiliations

  1. Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran

    Abouzar Ghasemi, Marzieh Moosavi-Nasab & Asma Behzadnia

  2. Seafood Processing Research Group, College of Agriculture, Shiraz University, Shiraz, Iran

    Marzieh Moosavi-Nasab

  3. Shiraz University of Medical Sciences, Shiraz, Iran

    Mahboobe Rezaei

Authors
  1. Abouzar Ghasemi
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  2. Marzieh Moosavi-Nasab
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  3. Asma Behzadnia
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  4. Mahboobe Rezaei
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Correspondence to Marzieh Moosavi-Nasab.

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Ghasemi, A., Moosavi-Nasab, M., Behzadnia, A. et al. Enhanced biosurfactant production with low-quality date syrup by Lactobacillus rhamnosus using a fed-batch fermentation. Food Sci Biotechnol 27, 1137–1144 (2018). https://doi.org/10.1007/s10068-018-0366-5

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  • DOI: https://doi.org/10.1007/s10068-018-0366-5

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