A kinetics study on surfactin production from Bacillus subtilis MTCC 2415 for application in green cosmetics
| Autor: | Neela Gayathri Ganesan, Vivek Rangarajan |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
food.ingredient Dispersity Kinetics chemistry.chemical_element Bioengineering Bacillus subtilis 01 natural sciences Applied Microbiology and Biotechnology chemistry.chemical_compound food 010608 biotechnology Zeta potential Ammonium Food science biology Coconut oil biology.organism_classification Nitrogen chemistry lipids (amino acids peptides and proteins) Surfactin Agronomy and Crop Science 010606 plant biology & botany Food Science Biotechnology |
| Zdroj: | Biocatalysis and Agricultural Biotechnology. 33:102001 |
| ISSN: | 1878-8181 |
| DOI: | 10.1016/j.bcab.2021.102001 |
| Popis: | The present study is an attempt to throw insight into the significance of the type of nitrogen sources and their uptake pattern on the kinetics of surfactin production by Bacillus subtilis MTCC 2415. Batch kinetics studies revealed that surfactin production was strongly influenced by nitrate ions than ammonium ions. A maximum surfactin concentration of 1.75 g L−1 with YP/S = 0.035 was obtained when the medium was challenged with both NH4+ and NO3− as nitrogen sources with equal nitrogen concentrations. Furthermore, the applicability of surfactin as a powerful emulsifier in cosmetics was demonstrated by formulating a stable nanoemulsion system using coconut oil and bio-active essential oils as green ingredients. The surfactin-stabilized cosmetic nanoformulation remained stable for three months. The average droplet size was 175 ± 15 nm with Polydispersity Index (PDI) of 0.17 ± 0.01 and zeta potential of −55 ± 0.5 mV. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect