Open AccessProduction and characterization of sophorolipids produced by Candida bombicola from coconut oil
Author(s) -
Lan Anh Lé,
Huy Duc Ngo,
Khanh Quoc Hoang,
Dung Nguyen,
Dung Nguyen,
Hoa Luong Hieu Nguyen,
Hue Thi Nguyen
Publication year - 2016
Publication title -
khoa học công nghệ
Language(s) - English
Resource type - Journals
ISSN - 1859-0128
DOI - 10.32508/stdj.v19i4.627
Subject(s) - food science , fermentation , coconut oil , chemistry , cosmetics , dpph , biodegradation , biochemistry , organic chemistry , antioxidant
The biosurfactants from microbial origin increasingly gained interests because of their application in many field and excellent properties compared to surfactants from chemical origin, such as the higher biodegradability, lower toxicity and environmentally friendly. Sophorolipids, biosurfactants of glycolipid groups are produced through the fermentation by nonpathogenic yeasts such as Candida bombicola. In this study, we investigated the production, surveyed properties of sophorolipids through fermentation by C. bombicola from coconut oil. The results showed that the yield of sophorolipid obtained after 7 days of culture was 14.6 g/L, the surface tension was 40 mN/m. The obtained sophorolipid showed ability to be resistant to some bacteria such as E. coli, B. subtilis, P. aeruginosa, and S. aureus. Through DPPH experiment, sophorolipids showed the scavenging acitivity with IC50 = 1.4063 mg/mL. These results showed that sophorolipids could be applied in cosmetics.