Affiliation: | 1. Academic Postgraduate in Civil and Environmental Engineering, Faculty of Engineering and Architecture, University of Passo Fundo, BR 285, km 171, Passo Fundo, RS, Brazil;2. Academic Environmental Engineering Course, Faculty of Engineering and Architecture, University of Passo Fundo, BR 285, km 171, Passo Fundo, RS, Brazil;3. Academic Chemical Engineering Course, Faculty of Engineering and Architecture, University of Passo Fundo, BR 285, km 171. Passo Fundo, RS, Brazil;4. Academic Postgraduate in Food and Science Technology, Faculty of Agronomy and Veterinary Medicine, University of Passo Fundo, BR 285, km 171. Passo Fundo, RS, Brazil;5. ThoMSon Mass Spectrometry Laboratory, University of Campinas, UNICAMP, Campinas, SP, Brazil
Mackenzie Presbyterian University School of Engineering, São Paulo – SP, Brazil;6. ThoMSon Mass Spectrometry Laboratory, University of Campinas, UNICAMP, Campinas, SP, Brazil
Mackenzie Presbyterian University School of Engineering, São Paulo – SP, Brazil
Biotechnology and Mass Spectrometry Research Group, Department of Organic and Inorganic Chemistry, Federal University of Ceará, Fortaleza, CE, Brazil |
Abstract: | The management of whey is a challenge for dairy products where the volume produced is remarkable. This problem is minimized through membrane separation processes (MSP) to obtain whey protein concentrate, which has high added value. However, a permeate effluent stream is still generated that is composed of lactose, vitamins, and minerals, which can serve as raw material for the production of biotechnological compounds. Thus, this study aimed to produce biosurfactants using the permeate from whey ultrafiltration as part of the culture media of the bioprocess, to recover the biosurfactant produced using MSP, and to identify the biocompound. The production was carried out using Bacillus methylotrophicus and Bacillus pumilus. The variables nitrogen source (urea or ammonium sulfate), nitrogen source concentration (0.5% or 1.0%), inducer (soybean oil or biodiesel), inducer concentration (1% or 2%), and the addition of micronutrients (with our without) were studied using a fractional factorial experimental design 25-1IV. In the fermentation processes, it was possible to verify the biosurfactant production through the reduction of surface tension, obtaining a minimum value of 35.07 mN/m for B. methylotrophicus and 26.02 mN/m for B. pumilus. Recovery via MSP was an efficient strategy for biosurfactant purification, which was concentrated in the fraction of the retentate. We produced a high-value-added biocompound identified as surfactin, valuing the permeate residue from whey ultrafiltration. |