Applied Biochemistry and Biotechnology

, Volume 98, Issue 1–9, pp 841–847 | Cite as

The influence of vegetable oils on biosurfactant production by Serratia marcescens

  • Cristina FerrazEmail author
  • Álvaro A. De Araújo
  • Gláucia M. Pastore


The production of biosurfactant, a surface-active compound, by two Serratia marcescens strains was tested on minimal culture medium supplemented with vegetable oils, considering that it is well known that these compounds stimulate biosurfactant production. The vegetable oils tested included soybean, olive, castor, sunflower, and coconut fat. The results showed a decrease in surface tension of the culture medium without oil from 64.54 to 29.57, with a critical micelle dilution (CMD−1) and CMD−2 of 41.77 and 68.92 mN/m, respectively. Sunflower oil gave the best results (29.75 mN/m) with a CMD−1 and CMD−2 of 36.69 and 51.41 mN/m, respectively. Sunflower oil contains about 60% of linoleic acid. The addition of linoleic acid decreased the surface tension from 53.70 to 28.39, with a CMD−1 of 29.72 and CMD−2 of 37.97, suggesting that this fatty acid stimulates the biosurfactant production by the LB006 strain. In addition, the crude precipitate surfactant reduced the surface tension of water from 72.00 to 28.70 mN/m. These results suggest that the sunflower oil’s linoleic acid was responsible for the increase in biosurfactant production by the LB006 strain.

Index Entries

Biosurfactant Serratia marcescens fermentation surface tension vegetable oils 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Rosen, M. J. (1975), Surfactants and Interfacial Phenomena, Wiley Interscience, NY.Google Scholar
  2. 2.
    Haditirto, S., Abu-Ruwaida, A., Albrecht, C., Kobot, S., Abdelhamim, M., and Salem, A. (1989), Report no. 3218, Kuwait Institute for Scientific Research (KISR) BT-20, Kuwait.Google Scholar
  3. 3.
    Ashtaputre, A. A. and Shah, A. K. (1995), World J. Microbiol. Biotechnol. 11, 219–222.CrossRefGoogle Scholar
  4. 4.
    Greek, B. F. (1991), Chem. Eng. News 69, 25–52.Google Scholar
  5. 5.
    Greek, B. F. (1990), Chem. Eng. News 68, 37–38.Google Scholar
  6. 6.
    Desai, J. D. and Banat, I. M. (1997), Microbiol. Mol. Biol. Rev. 61, 47–64.Google Scholar
  7. 7.
    Kim, J. S., Powalla, M., Lang, S., Wagner, F., Lunsdorf, H., and Wray, V. (1990), J. Biotechnol. 13, 257–266.CrossRefGoogle Scholar
  8. 8.
    Lin, S. C., Goursaud, C. J., Kramer, J. P., Georgiou, J. P., and Sharma, M. M. (1990), in Microbial Enhancement of Oil Recovery—Recent Advances, Donaldson, ed., Elsevier Science, Amsterdam.Google Scholar
  9. 9.
    Persson, A., Osterberg, E., and Dostalec, M. (1988), Appl. Microbiol. Biotechnol. 29, 1–4.CrossRefGoogle Scholar
  10. 10.
    Beebe, J. L. and Umbriet, W. W. (1971), J. Bacteriol. 108, 612–616.Google Scholar
  11. 11.
    Cooper, D. G., Zajic, J. E., and Gerson, D. F. (1979), Appl. Environ. Microbiol. 37, 4–10.Google Scholar
  12. 12.
    MacDonald, C. R., Cooper, D. G., and Zajic, J. E. (1981), Appl. Environ. Microbiol. 41, 117–123.Google Scholar
  13. 13.
    Cooper, D. G. (1986), Microbiol. Sci. 3, 145–149.Google Scholar
  14. 14.
    Kosaric, N., Cairns, W. L., Gray, N. C. C., Stechey, D., and Wood, J. (1984), J. Am. Chem. Soc. 51, 1735.Google Scholar
  15. 15.
    Cooper, D. G. and Paddock, D. A. (1984), Appl. Environ. Microbiol. 47, 173.Google Scholar
  16. 16.
    Mercade, M. E. and Manresa, M. A. (1994), JAOCS 71, 61–64.CrossRefGoogle Scholar
  17. 17.
    Kosaric, N., Kairins, W. L., and Gray, N. C. C. (1987), in Biosurfactants and Biotechnology, vol. 25, Dekker, M., ed., Surfactant Science Series, NY, pp.247–331.Google Scholar
  18. 18.
    Mulligan, C. N., Cooper, D. G., and Neufeld, R. J. (1984), J. Ferment. Technol. 62, 311–314.Google Scholar
  19. 19.
    Pruthi, V. and Cameotra, S. S. (1997), World Microbiol. Biotechnol. 13, 133–135.Google Scholar
  20. 20.
    Grimont, P. A. D. and Grimont, F. (1978), Annu. Rev. Microbiol. 32, 221–248.CrossRefGoogle Scholar
  21. 21.
    Matsuyama, T., Murakami, T., Fujikata, M., Fujita, S., and Yano, I. (1986), J. Gen. Microbiol. 132, 865–875.Google Scholar
  22. 22.
    Matsuyama, T., Fujita, M., and Yano, I. (1985), FEMS Microbiol. Lett. 28, 125–129.CrossRefGoogle Scholar
  23. 23.
    Matsuyama, T., Kaneda, K., Nakagawa, Y., Isa, K., Hara-Hotta, H., and Yano, I. (1992), J. Bacteriol. 174, 1769–1776.Google Scholar

Copyright information

© Humana Press Inc. 2002

Authors and Affiliations

  • Cristina Ferraz
    • 1
    Email author
  • Álvaro A. De Araújo
    • 1
  • Gláucia M. Pastore
    • 1
  1. 1.Biochemistry Laboratory, Faculty of Food EngineeringUNICAMPCampinas, SPBrazil

Personalised recommendations