Food Science and Biotechnology

, Volume 27, Issue 4, pp 1137–1144 | Cite as

Enhanced biosurfactant production with low-quality date syrup by Lactobacillus rhamnosus using a fed-batch fermentation

  • Abouzar Ghasemi
  • Marzieh Moosavi-Nasab
  • Asma Behzadnia
  • Mahboobe Rezaei


Novel strategies toward the use of low-cost media to produce food-grade microbial products have been considerably attended in recent years. In this study, date syrup obtained from low-quality date fruits was implemented for biosurfactant production by the probiotic bacterium, Lactobacillus rhamnosus PTCC 1637. The most level of biosurfactant was achieved through fermentation in a bioreactor with a lactose feeding phase, up to 24 h. Critical micelle concentration of the cell-bound biosurfactant was found to be 6.0 mg/ml with a minimum surface tension value of 39.00 mN/m and a maximum emulsifying index of 42%. The spectrum of Fourier transform infrared spectroscopy taken from the cell-bound biosurfactant suggests that it should be a multi-component mixture of protein and polysaccharides associated with phosphate groups. The results indicated the potential for developing strategies toward the low-cost production of food-grade biomaterials by probiotic microorganisms.


Biosurfactant Date syrup Fed-batch fermentation Lactic acid bacteria 



This work was supported by Shiraz University Grant No. GR-56 (Shiraz, Iran).


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  • Abouzar Ghasemi
    • 1
  • Marzieh Moosavi-Nasab
    • 1
    • 2
  • Asma Behzadnia
    • 1
  • Mahboobe Rezaei
    • 3
  1. 1.Department of Food Science and Technology, College of AgricultureShiraz UniversityShirazIran
  2. 2.Seafood Processing Research Group, College of AgricultureShiraz UniversityShirazIran
  3. 3.Shiraz University of Medical SciencesShirazIran

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