Biosurfactants Production Using Permeate from Whey Ultrafiltration and Bioproduct Recovery by Membrane Separation Process

• Published in: Journal of surfactants and detergents Vol. 23; no. 3; pp. 539 - 551
• Main Authors: Decesaro, Andressa, Machado, Thaís Strieder, Cappellaro, Ângela Carolina, Rempel, Alan, Margarites, Ana Cláudia, Reinehr, Christian Oliveira, Eberlin, Marcos Nogueira, Zampieri, Davila, Thomé, Antônio, Colla, Luciane Maria
• Format: Journal Article
• Language: English
• Published: Hoboken, USA John Wiley & Sons, Inc 01-05-2020
• Subjects: Emulsification; Fermentation; Microbial growth; Microfiltration; Surface tension; Surfactin; Whey
• ISSN: 1097-3958; 1558-9293
• DOI: 10.1002/jsde.12399

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.