Evaluation of emulsifier stability of biosurfactant produced by Saccharomyces lipolytica CCT-0913

Abstract

Surface-active compounds of biological origin are widely used for many industries (cosmetic, food, petrochemical). The Saccharomyces lipolytica CCT-0913 was able to grow and produce a biosurfactant on 5% (v/v) diesel-oil at pH 5.0 and 32ºC. The cell-free broth emulsified and stabilized the oil-in-water emulsion through a first order kinetics. The results showed that the initial pH value and temperature influenced the emulsifier stability (ES), which was the time when oil was separated. The biosurfactant presented different stabilization properties for vegetable and mineral oil in water solution, despite the highest values of the ES occurring with vegetable oil. The biosurfactant presented smallest ES when compared to commercial surfactants; however, this biosurfactant was not purified.