1. How to submit my research paper? What’s the process of publication of my paper?
The journal receives submitted manuscripts via email only. Please submit your research paper in .doc or .pdf format to the submission email: ijfe@ejournal.net.
You’ll be given a paper number if your submission is successful. Your paper then will undergo peer review process
2. Can I submit an abstract?
The journal publishes full research papers. So only full paper submission should be considered for possible publication. Papers with insufficient content may be rejected as well, make sure your paper is sufficient enough to be published...[Read More]

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
Array
Copyright © 2017-2020 International Journal of Food Engineering, All Rights Reserved
E-mail: ijfe@ejournal.net