| Home  | About ScienceAsia  | Publication charge  | Advertise with us  | Subscription for printed version  | Contact us  
Editorial Board
Journal Policy
Instructions for Authors
Online submission
Author Login
Reviewer Login
Volume 49 Number 4
Volume 49 Number 3
Volume 49 Number 2
Volume 49 Number 1
Volume 48 Number 6
Volume 48 Number 5
Earlier issues
Volume 42 Number 3 Volume 42 Number 4 Volume 42 Number 5

previous article next article

Research articles

ScienceAsia 42 (2016): 252-258 |doi: 10.2306/scienceasia1513-1874.2016.42.252

Production of biosurfactant by Wickerhamomyces anomalus PY189 and its application in lemongrass oil encapsulation

Chanapa Dejwatthanakomola, Jirarat Anuntagoolb, Masaaki Morikawac, Jiraporn Thaniyavarna,*

ABSTRACT:     In this study, the production and characterization of a biosurfactant from yeast Wickerhamomyces anomalus strain PY189 was carried out. The highest efficiency for biosurfactant production was found when the organism was grown in a medium containing 4% (v/v) soya bean oil and 0.4% (w/v) NaNO3 at 30 °C and pH 5.5 for 7 days. After 7 days of cultivation, W. anomalus PY189 was able to produce up to 0.57 g/l of biosurfactant as ethyl acetate extracts. The culture supernatant was able to reduce the surface tension of the culture broth from 42.5 mN/m to 36.5 mN/m with a critical micelle concentration of 204 mg/l. The crude extract of biosurfactants was then applied to the encapsulation of lemongrass oil. Emulsions of lemongrass oil in 20 mg/dl maltodextrin solution (oil:maltodextrin solution ratios of 0.2:1, 0.15:1, and 0.1:1) containing 0.8% and 1% (w/v) crude biosurfactant extract were stable for at least 24 h and had an average oil droplet size of less than 10 µm. Lemongrass oil microcapsules were later produced using a spray drying technique. This microcapsule exhibited microbial growth inhibition activity against E. coli, S. aureus, and Salmonella at 5% (w/v) concentration.

Download PDF

37 Downloads 1542 Views

a Department of Microbiology, Faculty of Science, Chulalongkorn University, Bangkok 10330 Thailand
b Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330 Thailand
c Graduate School of Environmental Science, Hokkaido University, Japan

* Corresponding author, E-mail: jiraporn.th@chula.ac.th

Received 11 Jun 2015, Accepted 0 0000