Biosurfactant production by Lactobacillus plantarum MGL-8 from mango waste

Abstract

Abstract Aims Enhancing biosurfactant production from indigenous Lactobacillus plantarum MGL-8 using mango waste substrate, and evaluating its characteristics as food sanitizer. Methods and Results Mango juice (a mixture of mango paste, sucrose, glycerol and deionized water) was used for batch fermentation with L. plantarum MGL-8 (L-MJ) and uninoculated (MC-MJ). Agitation, aeration and temperature were controlled. Maximum lactic acid bacteria (LAB) growth was observed in MC-MJ and L-MJ at 48 h, and the L-MJ fermentation provided the highest biosurfactant yield of 4.22 g L−1 at 120 h. The dried crude biosurfactant (BSF) provided surface tension 36.6 mN m−1, a maximum emulsification index (E24%) of 41% and zone of inhibition of 15.53 mm. Preliminary characterization by Gas chromatography–Mass spectrometry (GC–MS) and Fourier transform infrared (FTIR) indicated a multi-component glycolipoprotein BSF associated with fatty dodecanoic acid, tetradecanoic acid, hexadecanoic acid, octadecanoic acid, proteins and polysaccharides. The BSF also displayed bactericidal activity against Listeria monocytogenes at 400 μg ml−1. Conclusions Mango waste substrate enhanced biosurfactant production by indigenous L. plantarum MGL-8. Significance and Impact of the Study The study identifies a production process and characteristics of the biosurfactant, which can be employed as a food sanitizer.