Production of sophorolipids from winterization oil cake by solid-state fermentation: Optimization, monitoring and effect of mixing

Pedro Jiménez-Peñalver, Teresa Gea, Antoni Sánchez, Xavier Font

Research output: Contribution to journalArticleResearchpeer-review

42 Citations (Scopus)

Abstract

© 2016 Elsevier B.V. Sophorolipids (SLs) are a group of extracellular biosurfactants produced by the yeast Starmerella bombicola. The present study explored the use of winterization oil cake (WOC), a residual oil cake that comes from the oil refining industry, as a substrate for the production of SLs by solid-state fermentation (SSF). Sugar beet molasses (MOL) was used as a co-substrate and S. bombicola ATCC 22214 as the inoculum. Fermentation was performed on the 100-g scale and was optimized in terms of the ratio of substrates and the aeration rate using response surface methodology. The optimized SSF process (1:4 MOL:WOC mass ratio and 0.30 L kg−1 min−1 aeration rate), carried out under static conditions, was monitored for 10 days with a maximum SL yield of 0.179 g per g DM (dry matter). The effect of intermittent mixing on the process was also investigated. Mixing caused a 31% increase in SL production, with a total yield of 0.235 g per g DM. The Oxygen Uptake Rate (OUR) and the Cumulative Oxygen Consumption (COC) were used to monitor the biological activity of the fermentation processes. There were significant correlations between the SL yield and the oxygen and fats consumed. The SLs were characterized by FTIR and 1H NMR analysis.
Original languageEnglish
Pages (from-to)93-100
JournalBiochemical Engineering Journal
Volume115
DOIs
Publication statusPublished - 15 Nov 2016

Keywords

  • Biosurfactant
  • Oil cake
  • Solid-state fermentation
  • Sophorolipid
  • Starmerella bombicola

Fingerprint Dive into the research topics of 'Production of sophorolipids from winterization oil cake by solid-state fermentation: Optimization, monitoring and effect of mixing'. Together they form a unique fingerprint.

Cite this