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Isolation and Characterization of Biosurfactant Produced by Lactic Acid Bacteria from Indigenous Thai Fermented Foods

Fatin Ruangprachaya and Pumnat Chuenchomrat
Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University (Rangsit Center), Pathumthani, 12121 Thailand
Abstract—Biosurfactant-producing lactic acid bacteria were isolated from the indigenous Thai fermented foods. MRS-oil agar and surface tension measuring methods were used as primary and secondary screening, respectively. There were 78 LAB isolates from 24 samples of the indigenous Thai fermented foods showed halo zone on MRS-oil agar. PS001 isolate derived from pickled fish (Pla Som) represented the lowest surface tension with 54.33 mN/m of PBS supernatant. PS001 produced cell-bound biosurfactant as growth associated product. For biosurfactant extraction, PBS supernatant was acid precipitated and followed by extraction with a mixture of chloroform:methanol (2:1). Its chemical structure of purified biosurfactant from PS001 was identified by TLC and FTIR spectroscopy as glycoprotein.
 
Index Terms—indigenous Thai fermented foods, lactic acid bacteria, biosurfactant, surface tension, glycoprotein

Cite: Fatin Ruangprachaya and Pumnat Chuenchomrat, "Isolation and Characterization of Biosurfactant Produced by Lactic Acid Bacteria from Indigenous Thai Fermented Foods," International Journal of Food Engineering, Vol. 4, No. 4, pp. 268-272, December 2018. doi: 10.18178/ijfe.4.4.268-272
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