Production and characterization of bioemulsifier from local isolate of Saccharomyces cerevisiae strain JZT351: Antioxidant and antimicrobial effects DOI Creative Commons

Jaffar Z. Thraeib,

Ammar B. Altemimi, Alaa Jabbar Abd Al‐Manhel

et al.

eFood, Journal Year: 2024, Volume and Issue: 5(5)

Published: Sept. 2, 2024

Abstract The widespread use and circulation of industrial emulsifiers pose significant health risks, compounded by their limited availability high cost. Consequently, there is growing interest in exploring the potential natural sources, such as microorganisms like yeast, for emulsifier production. In this study, 25 strains Saccharomyces cerevisiae were isolated from 17 distinct local sources. yeasts characterized based on cell shape, size, colony morphology using yeast malt agar, followed morphological, microscopic, biochemical analyzes. Among isolates, AC1 a vinegar starter demonstrated superior bioemulsifier Emulsification efficiency tests revealed that exhibited values 7.1 cm, 0.71 nm, 34.50%, outperforming other isolates. biomass yield was approximately 4.35 g/L. This strain registered gene bank JZT351 (OR115510) after 100% match with S. . Optimal production conditions identified liquid extract peptone dextrose medium, date juice replacing 75% glucose, at pH 5.5, 30°C, 72 h. resulting emulsification activity, index, oil displacement 8.69 0.95 39.7%, respectively. Fourier‐transform infrared spectroscopy (FTIR) compared functional groups those conventional emulsifiers. Molecular characterization confirmed 1H NMR. FTIR spectra bands 3443.28, 2929.34, 1656.559, 1534.09, 807.06, 1656.55 cm −1 At 0.5–5 ppm, signals spectral frequencies corresponded to mannoprotein structure. 58.09% antioxidant activity 10 mg/mL, assessed DPPH scavenging. It showed highest inhibition against Pseudomonas aeruginosa least Candida albicans

Language: Английский

Yeast-driven valorization of agro-industrial wastewater: an overview DOI

Ndubuisi Ifeanyi Amara,

Enemour Simeon Chukwuemeka,

Obianuju Obiajulu Nnabuife

et al.

Environmental Monitoring and Assessment, Journal Year: 2023, Volume and Issue: 195(10)

Published: Sept. 28, 2023

Language: Английский

Citations

3
Chemical and biological evaluation of biosurfactant fractions from Wickerhamomyces anomalus CCMA 0358 DOI
Natalia Andrade Teixeira Fernandes,

Ami Lin Rose,

Luara Aparecida Simões

et al.

Applied Microbiology and Biotechnology, Journal Year: 2023, Volume and Issue: 107(24), P. 7621 - 7633

Published: Oct. 11, 2023

Language: Английский

Citations

2
Biosurfactant for the remediation of heavy metals contaminated soils DOI

Wafa Gulzar,

Shagufta Naz,

Rukhama Haq

et al.

Elsevier eBooks, Journal Year: 2024, Volume and Issue: unknown, P. 361 - 388

Published: Jan. 1, 2024

Language: Английский

Citations

0
Production and characterization of bioemulsifier from local isolate of Saccharomyces cerevisiae strain JZT351: Antioxidant and antimicrobial effects DOI Creative Commons

Jaffar Z. Thraeib,

Ammar B. Altemimi, Alaa Jabbar Abd Al‐Manhel

et al.

eFood, Journal Year: 2024, Volume and Issue: 5(5)

Published: Sept. 2, 2024

Abstract The widespread use and circulation of industrial emulsifiers pose significant health risks, compounded by their limited availability high cost. Consequently, there is growing interest in exploring the potential natural sources, such as microorganisms like yeast, for emulsifier production. In this study, 25 strains Saccharomyces cerevisiae were isolated from 17 distinct local sources. yeasts characterized based on cell shape, size, colony morphology using yeast malt agar, followed morphological, microscopic, biochemical analyzes. Among isolates, AC1 a vinegar starter demonstrated superior bioemulsifier Emulsification efficiency tests revealed that exhibited values 7.1 cm, 0.71 nm, 34.50%, outperforming other isolates. biomass yield was approximately 4.35 g/L. This strain registered gene bank JZT351 (OR115510) after 100% match with S. . Optimal production conditions identified liquid extract peptone dextrose medium, date juice replacing 75% glucose, at pH 5.5, 30°C, 72 h. resulting emulsification activity, index, oil displacement 8.69 0.95 39.7%, respectively. Fourier‐transform infrared spectroscopy (FTIR) compared functional groups those conventional emulsifiers. Molecular characterization confirmed 1H NMR. FTIR spectra bands 3443.28, 2929.34, 1656.559, 1534.09, 807.06, 1656.55 cm −1 At 0.5–5 ppm, signals spectral frequencies corresponded to mannoprotein structure. 58.09% antioxidant activity 10 mg/mL, assessed DPPH scavenging. It showed highest inhibition against Pseudomonas aeruginosa least Candida albicans

Language: Английский

Citations

0