Evaluation of the antifungal activity of sophorolipids from Starmerella bombicola against food spoilage fungi. (October 2020)

• Record Type: Journal Article
• Authors: Hipólito, Amanda; Alves da Silva, Ricardo Augusto; Caretta, Talita de Oliveira; Silveira, Victória Akemi Itakura; Amador, Ismael Rodrigues; Panagio, Luciano Aparecido; Borsato, Dionísio; Celligoi, Maria Antonia Pedrine Colabone
• Is Part Of: Biocatalysis and agricultural biotechnology. Number 29(2020)
• Publication Date: 2020-10
• Subjects: Foodborne pathogens -- Antimicrobial activity -- Biosurfactant -- Fungal mycelial inhibition; Agricultural biotechnology -- Periodicals; Enzymes -- Biotechnology -- Periodicals; 660.6
• DOI: 10.1016/j.bcab.2020.101797
• Languages: English
• ISSNs: 1878-8181

Abstract

Abstract: Sophorolipids are biomolecules with great potential to be explored in the food industry due to their efficient antimicrobial activity. Therefore, in this study, sophorolipids were produced by Starmerella bombicola, structurally characterized and applied as a sanitizing agent against the foodborne fungi Aspergillus flavus, Aspergillus melleus, Aspergillus ochraceus, Aspergillus parasiticus, Aspergillus niger, Fusarium oxysporum, Botrytis cinerea and Rhizopus spp. The sophorolipids production in the bioreactor was 67 g/L with a productivity of 0.56 g/L h −1 at 120 h. The predominant structure in the sophorolipids was the lactonic form, which was effective in the inhibition of all tested food spoilage fungi. Sophorolipids constitute a new possibility as an innovative sanitizing agent, controlling the microbial spoilage of foods and enhancing food safety. Highlights: Sophorolipid was effective against all food spoilage fungi. Proposal of a sophorolipids sanitizing agent for the control of foodborne fungi. Optimized sophorolipids production of 67 g/L at 120 h. Sophorolipids characterization exhibited a mainly lactonic structure.