Biosurfactant production using mustard cake and Bacillus subtilis Singh Abhinav1,*, Rathi Yashi2, Verma Baby2, Kapoor Neelesh1, Sengar Rakesh Singh1 1Division of Plant Biotechnology, College of Biotechnology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut 2Department of Biotechnology and Microbiology, Meerut Institute of Engineering and Technology, Meerut *Corresponding Author: abhinavsinghmiet@gmail.com
Online published on 9 November, 2023. Abstract Bio-surfactants are surface-active molecules which are produced by the wide range of microbes including bacteria, fungi and yeast. A study was conducted to produce biosurfactants by Bacillus subtilis using industrial waste (Mustard cake). Bacillus subtilis, one of the most potential biosurfactant producers, was isolated from soil sample of hydrocarbon contaminated site. Isolates were grown in a Minimal Salt Media (MSM) with 10% mustard oil cake. The presence and potential of surfactant was determined by the oil spreading technique, emulsification index and surface tension measurement. The emulsification index value was found to be highest in mobil oil from the bio-surfactant extracted from mustard cake. It was found that the surface tensions of cell free extract was were wer 55.40 from mustard cake as compared to distilled water (72.09) at 25 °C. In conclusion, strain of Bacillus subtilis was found to be the potential surface active agent producer on the mustard oil cake, and can be a useful medium for various environmental, food and industrial processes. Top Keywords Bio-surfactants, Hydrocarbon, Minimal Salt Media, Surface Tension, Emulsification Index, Mustard cake, Bacillus subtilis. Top |