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Mechanism Study on the Severe Foaming of Rhamnolipid in Fermentation

  • Original Article
  • Published:
Journal of Surfactants and Detergents

Abstract

Although the biosurfactant rhamnolipid has been previously characterized as having low foam ability, its fermentation is largely impeded by severe foaming. Hence, the investigation of this paradox is critically important for improving the mass production of rhamnolipid. Unexpectedly, the hydrophobic cell, instead of rhamnolipid, has been claimed to explain such severe foaming in rhamnolipid fermentation. This study tried to systematically investigate the severe foaming in fermentation, aiming to propose an effective strategy for foam control. The overflowing foam sustained a super high stability in terms of half-time for over 30 min. The major product of rhamnolipid largely contributed to the severe foaming in the fermentation process whereas other products like cells elicited much more limited effects. Furthermore, the foam stability of the fermentation broth increased with rhamnolipid concentration and noticeably increased with agitation speed. In the classic Bikerman foam test system without stirring, rhamnolipid showed foam stability as low as Tween 20 which is well known for its poor foam stability. However, in a stirring Bikerman system, rhamnolipid exhibited a foam stability almost as high as sodium dodecyl sulfate (SDS) at 10 g/L and even surpassed SDS at a higher concentration of 20 g/L. Hence, the extraordinarily increased foam stability of rhamnolipid with both agitation and concentration could explain the severe foaming at its late-stage fermentation when rhamnolipid-rich solution is mechanically agitated.

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Acknowledgments

We gratefully acknowledge the financial support of this study by the National High-Technology R&D Program (863 program) of China (No. SS2014AA022104) and National Natural Science Foundation of China (No. 21406195).

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Authors and Affiliations

  1. College of Chemical and Biological Engineering, Zhejiang University, 38 Zheda Road, Hangzhou, 310027, Zhejiang, People’s Republic of China

    Xuwei Long, Ruyi Sha & Qin Meng

  2. Institute of Oceanic and Environmental Chemical Engineering, Zhejiang University of Technology, Hangzhou, People’s Republic of China

    Guoliang Zhang

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  1. Xuwei Long
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  2. Ruyi Sha
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Correspondence to Qin Meng.

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Long, X., Sha, R., Meng, Q. et al. Mechanism Study on the Severe Foaming of Rhamnolipid in Fermentation. J Surfact Deterg 19, 833–840 (2016). https://doi.org/10.1007/s11743-016-1829-4

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  • DOI: https://doi.org/10.1007/s11743-016-1829-4

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