2026-04-20T07:17:21Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/80522024-09-16T22:42:07Zcom_10259_4244com_10259_5086com_10259_2604com_10259_5827col_10259_4245col_10259_5828

Ammar, Ameni Ben bf4e1577-b117-4b61-b183-320dc641bf1b 500 Bouassida, Mouna 50f63bab-1ba5-4fef-b836-75665a6a4160 500 Bouallegue, Amir 29d3dead-7ae0-428d-b2be-28a0e3cd7447 500 Fourati, Nada 61e45872-079c-4241-8496-2b7520285e6d 500 Gerardi, Gisela 229 600 0000-0003-2510-0422 Muñiz Rodríguez, Pilar 380 600 0000-0002-9306-0082 Benito Moreno, José Manuel 58 600 0000-0001-8899-0448 Ghribi, Dhouha f1fefaa2-bc03-43a6-81d9-58bf1db6bcc4 2023-11-17T13:20:38Z 2023-11-17T13:20:38Z 2023-11 0959-3993 http://hdl.handle.net/10259/8052 10.1007/s11274-023-03744-8 1573-0972 Microbial surfactants are natural amphiphilic compounds with high surface activities and emulsifying properties. Due to their structural diversity, low toxicity, biodegradability, and chemical stability in different conditions, these molecules are potential substitutes for chemical surfactants; their interest has grown significantly over the last decade. The current study focuses on the isolation, identification, and characterization of a lactic acid bacteria that produce two forms of biosurfactants. The OL5 strain was isolated from green olive fermentation and identified using MALDI/TOF and DNAr16S amplification. Emulsification activity and surface tension measurements were used to estimate biosurfactant production. The two biosurfactants derived from Lactiplantibacillus plantarum OL5 presented good emulsification powers in the presence of various oils. They were also shown to have the potential to reduce water surface tension from 69 mN/m to 34 mN/m and 37 mN/m within a critical micelle concentration (CMC) of 7 mg/ml and 1.8 mg/ml, respectively, for cell bound and extracellular biosurfactants. Thin layer chromatography (TLC) and FT-IR were used to analyze the composition of the two biosurfactants produced. the obtained data revealed that the two biomolecules consist of a mixture of carbohydrates, lipids and proteins. We demonstrated that they are two anionic biosurfactants with glycolipopeptide nature which are stable in extreme conditions of temperature, pH and salinity. This work was supported by the Ministry of High Education and Scientific Research- Tunisia. application/pdf eng Springer World Journal of Microbiology and Biotechnology. 2023, V. 39, n. 11, 308 https://doi.org/10.1007/s11274-023-03744-8 Lactobacillus Biosurfactants FTIR analysis Glycolipopeptide Biología molecular Bioquímica Alimentos Molecular biology Biochemistry Food Isolation and characterization of two glycolipopeptids biosurfactants produced by a Lactiplantibacillus plantarum OL5 strain isolated from green olive curing water info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion info:eu-repo/semantics/openAccess World Journal of Microbiology and Biotechnology 39 11 THUMBNAIL Ammar-wjmb_2023.pdf.jpg Ammar-wjmb_2023.pdf.jpg IM Thumbnail image/jpeg 4231 https://riubu.ubu.es/bitstream/10259/8052/3/Ammar-wjmb_2023.pdf.jpg 9b02aa2906592438821738328a827ca8 MD5 3 LICENSE license.txt license.txt text/plain; charset=utf-8 999 https://riubu.ubu.es/bitstream/10259/8052/2/license.txt b295bcbce42e2caabeb0c623d3860c06 MD5 2 ORIGINAL Ammar-wjmb_2023.pdf Ammar-wjmb_2023.pdf application/pdf 805038 https://riubu.ubu.es/bitstream/10259/8052/1/Ammar-wjmb_2023.pdf 653e91857b029ae526ef3e7c0f95c9e7 MD5 1 10259/8052 oai:riubu.ubu.es:10259/8052 2024-09-17 00:42:07.682 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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