Biosurfactant production through Bacillus sp. MTCC 5877 and its multifarious applications in food industry.

Abstract In this study Bacillus sp. MTCC5877 was explored for the production of biosurfactant (BSs) and various carbon sources 1% (w/v), 0.5% (w/v) nitrogen sources were tested at different pH, and temperature. Yield was measured in terms of Emulsification index (EI), Oil Displacement Area (ODA) and Drop Collapse Area (DCA) and maximum emulsification activities of BSs were found (E 24 ) 50%, 76% and 46%, respectively, and maximum ODA of 5.0, 6.2 and 4.7 cm, were shown respectively. The BS was able to reduce the surface tension of water from 72 to 30 mN/m and 72 to 32 mN/m. Structural compositions of BS were confirmed by FTIR, GC–MS and NMR. Anti-adhesive property of BS was determined and found effective against biofilm formation. It could remove 73% Cd from vegetable which confirms its application in food industry.