Biosurfactant production by pseudomonas aeruginosa in kefir and fish meal

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Brazilian Journal of Microbiology, vol.46, no.3, pp.855-859, 2015 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 46 Issue: 3
  • Publication Date: 2015
  • Doi Number: 10.1590/s1517-838246320140727
  • Journal Name: Brazilian Journal of Microbiology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.855-859
  • Keywords: biosurfactant, Pseudomonas aeruginosa, rhamnolipid, kefir, fish meal, FED-BATCH FERMENTATION, RHAMNOLIPID PRODUCTION, SURFACTANTS, OIL
  • Lokman Hekim University Affiliated: No


© 2015, Sociedade Brasileira de Microbiologia.The aim of this study was to increase rhamnolipid production by formulating media using kefir and fish meal for Pseudomonas aeruginosa strains isolated from different environmental resources. The strains, named as H1, SY1, and ST1, capable of rhamnolipid production were isolated from soil contaminated with wastes originating from olive and fish oil factories. Additionally, P. aeruginosa ATCC 9027 strain, which is known as rhamnolipid producer, was included in the study. Initially, rhamnolipid production by the strains was determined in Mineral Salt Medium (MSM) and then in media prepared by using kefir and fish meal. The obtained rhamnolipids were purified and quantified according to Dubois etal. (1956). The quantity ofrhamnolipids of ATCC, H1 andSY1 strains in kefir media were determined as 11.7 g/L, 10.8 g/L and 3.2 g/L, respectively, and in fish meal media as 12.3 g/L, 9.3 g/L and 10.3 g/L, respectively. In addition, effect of UV light exposure on rhamnolipid production was also investigated but contrary a decrease was observed. The results indicate that P. aeruginosa strains isolated from various environmental resources used in this study can be important due to their rhamnolipid yield, and fish meal, which is obtained from waste offish, can be an alterna­tive source in low cost rhamnolipid production.