RT Journal Article
T1 Isolation and characterization of a microorganism that produces biosurfactants in corn steep water
T2 Aislamiento y caracterización del microorganismo responsable de la producción de biosurfactantes en licores de lavado de maíz
A1 López Prieto, Alejandro
A1 Martínez Padrón, Hadassa
A1 Rodríguez López, Lorena
A1 Moldes Menduiña, Ana Belén
A1 Cruz Freire, José Manuel
K1 3303 Ingeniería y Tecnología Químicas
K1 3309 Tecnología de Los Alimentos
K1 3309.13 Conservación de Alimentos
AB In this work a Bacillus strain with capacity to produce biosurfactants was isolated from commercial corn steep water (CSW). The identification of this bacterium was based on phenotypic characteristics. This is a Gram-positive Bacillus, macroscopically catalase-negative, that possesses high mobility and forms terminal endospore. The colonies formed by the isolated Bacillus strain are characterized by a creaming, dull and glistening phenotype with a small point-like elevation in the center. Regarding its antimicrobial activity, the isolated Bacillus strain was effective against Candida albicans and Staphylococcus aureus observing, in the presence of pathogenic strains, a phenotype dissociation, switching the colonies from a whitish to yellowish pigmentation. The isolated microorganism, contrarily to other Bacillus strains, has the ability to produce extracellular and cell-bound biosurfactants. The analyses revealed that both biosurfactant extracts are similar to the lipopeptide biosurfactant produced by Bacillus subtilis.
PB CyTA - Journal of Food
SN 19476337
YR 2019
FD 2019-01-01
LK http://hdl.handle.net/11093/3748
UL http://hdl.handle.net/11093/3748
LA eng
NO CyTA - Journal of Food, 17(1): 509-516 (2019)
NO Ministerio de Economía y Competitividad | Ref. RTI2018-093610-B-I00
DS Investigo
RD 21-abr-2025