Premium
Mechanism Study on the Severe Foaming of Rhamnolipid in Fermentation
Author(s) -
Long Xuwei,
Sha Ruyi,
Meng Qin,
Zhang Guoliang
Publication year - 2016
Publication title -
journal of surfactants and detergents
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.349
H-Index - 48
eISSN - 1558-9293
pISSN - 1097-3958
DOI - 10.1007/s11743-016-1829-4
Subject(s) - rhamnolipid , fermentation , chemistry , sodium dodecyl sulfate , chromatography , food science , chemical engineering , bacteria , pseudomonas aeruginosa , genetics , engineering , biology
Although the biosurfactant rhamnolipid has been previously characterized as having low foam ability, its fermentation is largely impeded by severe foaming. Hence, the investigation of this paradox is critically important for improving the mass production of rhamnolipid. Unexpectedly, the hydrophobic cell, instead of rhamnolipid, has been claimed to explain such severe foaming in rhamnolipid fermentation. This study tried to systematically investigate the severe foaming in fermentation, aiming to propose an effective strategy for foam control. The overflowing foam sustained a super high stability in terms of half‐time for over 30 min. The major product of rhamnolipid largely contributed to the severe foaming in the fermentation process whereas other products like cells elicited much more limited effects. Furthermore, the foam stability of the fermentation broth increased with rhamnolipid concentration and noticeably increased with agitation speed. In the classic Bikerman foam test system without stirring, rhamnolipid showed foam stability as low as Tween 20 which is well known for its poor foam stability. However, in a stirring Bikerman system, rhamnolipid exhibited a foam stability almost as high as sodium dodecyl sulfate (SDS) at 10 g/L and even surpassed SDS at a higher concentration of 20 g/L. Hence, the extraordinarily increased foam stability of rhamnolipid with both agitation and concentration could explain the severe foaming at its late‐stage fermentation when rhamnolipid‐rich solution is mechanically agitated.