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E-grāmata: Biosurfactants: Greener Surface Active Agents for Sustainable Future: Microbial Surfactants

  • Formāts: PDF+DRM
  • Izdošanas datums: 30-Sep-2021
  • Izdevniecība: Springer Verlag, Singapore
  • Valoda: eng
  • ISBN-13: 9789811627057
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Biosurfactants: Greener Surface Active Agents for Sustainable Future: Microbial Surfactants Palielināt
  • Formāts: PDF+DRM
  • Izdošanas datums: 30-Sep-2021
  • Izdevniecība: Springer Verlag, Singapore
  • Valoda: eng
  • ISBN-13: 9789811627057
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This book illustrates the importance and significance of the biosurfactants obtained from microorganisms, preferably from bacteria and yeast. It explains the superiority of biosurfactants (green molecule) over chemically synthesized surfactants for the sustainable future. The content of the present book addresses the quest for novel biosurfactants producing strains, high throughput screening methods, and production strategies. It finely describes the aptness of biosurfactants for industrial and environmental applications. It elaborately describes the technical background and cutting-edge advancement of the commercial aspect of biosurfactants. In the later part of the book, the role of green biosurfactants in food processing, control of food spoilage, incorporation in personal health care products, environmental and agricultural remediation are discussed. Finally, the book elucidates a comprehensive and representative description of toxicity assessment of the biosurfactants, which highlights the risk assessment of the incorporation of the microbial biosurfactants in food, healthcare, and pharmaceutical formulations.

1 Biosurfactants or Chemical Surfactants?
1(36)
1.1 Introduction
2(2)
1.1.1 Classification of BSs Agents
3(1)
1.2 Low-Molecular Weight (LMW) Biosurfactants
4(12)
1.2.1 Glycolipids
4(3)
1.2.2 Rhamnolipids
7(1)
1.2.3 Sophorolipids
7(3)
1.2.4 Trehalose Lipids
10(1)
1.2.5 Mannosylerythritol Lipids
11(1)
1.2.6 Lipopeptides
12(4)
1.3 High-Molecular Weight BSs
16(1)
1.4 Microbial Polysaccharide BSs
16(2)
1.4.1 Microbial Protein Surfactants
17(1)
1.5 Properties
18(6)
1.5.1 Temperature, pH, Salinity, and Ionic Strength
18(1)
1.5.2 Toxicity and Biodegradability
19(1)
1.5.3 Efficiency in Comparison with Chemical Surfactants
20(4)
1.6 Surface and Interface Activity
24(3)
1.6.1 Emulsification and De-emulsification
24(2)
1.6.2 Foaming, Moisturizing, Dispersing, and Detergency Properties
26(1)
1.7 Surfactant Vs. Biosurfactants
27(1)
1.7.1 Competence of Biosurfactants in Comparison with Chemical Surfactants
28(1)
1.8 Aptness of Biosurfactants for Industrial and Environmental Applications
28(1)
1.9 Concluding Remark
29(8)
References
30(7)
2 Screening of Biosurfactants
37(42)
2.1 Properties of Biosurfactants or Basis of Screening
37(1)
2.2 Introduction to the Screening Concept
38(4)
2.3 Isolation of Biosurfactants Producing Microorganisms
42(2)
2.4 Screening of Biosurfactants
44(2)
2.5 Qualitative/Indirect Methods
46(10)
2.5.1 Agar Surface Overlaid with Hydrocarbons
46(1)
2.5.2 Blue Agar Plate for Extracellular Glycolipids
47(1)
2.5.3 Hemolytic Activity
48(1)
2.5.4 Drop Collapse Method
49(2)
2.5.5 Oil Spreading Assay
51(1)
2.5.6 Emulsification Index (EI)
51(1)
2.5.7 Solubilization of Crystalline Anthracene
52(1)
2.5.8 Turbidity Assay
53(1)
2.5.9 Microplate Assay
53(1)
2.5.10 Cell Surface Hydrophobicity (CSH)
54(1)
2.5.11 Measurement of CSH
54(1)
2.5.12 Hydrophobic Interaction Chromatography (HIC)
55(1)
2.5.13 Salt Aggregation Test (SAT)
55(1)
2.5.14 Bacterial Adherence to Hydrocarbons (BATH)
55(1)
2.6 Measurement of Surface Tension
56(5)
2.6.1 Tensiometeric Measurement of SFT
56(1)
2.6.2 Du-Nouy Ring Approach
56(2)
2.6.3 Wilhelmy Plate Method
58(1)
2.6.4 Stalagmometric Method
59(1)
2.6.5 Pendant Drop
59(1)
2.6.6 Axisymmetric Drop Shape Analysis (ADSA)
60(1)
2.7 Molecular Tools to Identify Biosurfactant Producing Genes
61(1)
2.8 High-Throughput Screening (HTS)
62(9)
2.8.1 Atomized Oil Method
63(1)
2.8.2 Detection of Lipopeptides Using Bromothymol Blue
64(1)
2.8.3 Polydiacetylene (PDA)-Based Screening for Surfactin
65(1)
2.8.4 A Rational HTS for the Screening of Sophorolipids
65(2)
2.8.5 Determination of Carbon Source Concentrations by Cu(OH)2 Method
67(1)
2.8.6 Target-Site Directed Rational HTS for High Sophorolipids
68(1)
2.8.7 Metagenomic Approach
69(1)
2.8.8 Functional Metagenomics
70(1)
2.8.9 Metagenome-Derived Ornithine Lipids Screening
71(1)
2.9 Conclusion and Perspectives
71(8)
References
72(7)
3 Commercial Production, Optimization, and Purification
79(36)
3.1 Introduction to the Commercial Production of BSs
80(1)
3.2 Need and Availability of Inexpensive Substrates
81(1)
3.3 Possible Substrates for BSs Production: Status Quo
82(8)
3.3.1 Advantages and Drawbacks of Low-Cost Residues for BS Production
82(7)
3.3.2 Advantages and Limitations of Using Agricultural Residues and Waste Effluents
89(1)
3.4 Bioprocess for the Commercial Production of BSs
90(1)
3.5 Improvement/Optimization of Bioprocess
91(4)
3.5.1 Development of Overproducing Mutants and Strains
93(2)
3.5.2 Downstream Processing of BSs
95(1)
3.6 Production and Downstream Process
95(3)
3.7 Integrated Separation System of BSs
98(17)
3.7.1 Foam Fractionation
99(1)
3.7.2 Membrane Separation
100(2)
3.7.3 Metabolic Engineering of Strain for Higher Production
102(1)
3.7.4 Commercialized Biosurfactants
103(1)
3.7.5 Biosurfactant Production Economics
103(2)
3.7.6 Research Requirements and Future Directions
105(1)
References
106(9)
4 Industrial Applications of Biosurfactants
115(30)
4.1 Introduction
116(1)
4.2 Biosurfactants Role in Food
116(10)
4.2.1 Properties of Biosurfactants Ideal for the Food Applications
117(1)
4.2.2 Surface Pre-conditioning by Microbial Surfactants
117(1)
4.2.3 Biosurfactants as Food Additives
118(3)
4.2.4 Biosurfactants as Food Emulsifying Agents
121(3)
4.2.5 Biosurfactants Role in Food Preservation
124(1)
4.2.6 Microbial Surfactants in Food Sanitation
125(1)
4.3 Sensorial Behavior
126(1)
4.4 Food Matrix Interactions
127(1)
4.5 Regulations to Commissioned Biosurfactants as a Food Additive
128(1)
4.6 Role of Emulsions in Pharmacy and Cosmetic Industry
129(16)
4.6.1 Pharmaceuticals
129(1)
4.6.2 Cosmetics Formulations
129(1)
4.6.3 BS as Prebiotics
130(2)
4.6.4 Healthcare Applications
132(1)
4.6.5 Oral Health
132(1)
4.6.6 Skincare Formulations
133(1)
4.6.7 Drawbacks and Future Trends
134(1)
References
135(10)
5 Role of Biosurfactants in Agriculture and Soil Reclamation
145(30)
5.1 Introduction
145(1)
5.2 Biosurfactants in Agriculture and Environment
146(8)
5.2.1 Antimicrobial and Antifungal Properties
146(6)
5.2.2 Biosurfactants as Biopesticide
152(2)
5.3 Biosurfactants in Control of Post-Harvest Disease Control
154(1)
5.4 Soil Health and Micronutrients Availability
155(2)
5.5 Environmental Applications
157(10)
5.5.1 Degradation of Polycyclic Aromatic Hydrocarbon (PAH)
157(2)
5.5.2 Heavy Metal Removal and Soil Washing
159(3)
5.5.3 Microbial Enhanced Oil Recovery
162(5)
5.5.4 Role in Waste Treatment
167(1)
5.6 Future Directions and Conclusions
167(8)
References
168(7)
6 Toxicity and Biodegradability Assessment
175(16)
6.1 Introduction
175(3)
6.2 Biodegradability of Surfactants
178(11)
6.2.1 Comparative Life Cycle Assessment (LCA) of Surfactants
178(4)
6.2.2 Toxicity and Degradative Comparison of Surfactants and Biosurfactants
182(4)
6.2.3 Toxicity Experimental Models
186(2)
6.2.4 Skin Irritation Test (SIT)
188(1)
6.2.5 Acute Toxicity
188(1)
6.3 Ecotoxicity Assessment
189(1)
6.3.1 Artemia Assay
189(1)
6.3.2 Anomalocardia Brasiliana
189(1)
6.4 In Vitro Cytotoxic Effect
189(1)
6.5 Phytotoxicity
190(1)
6.6 Conclusion and Future Directions
191(1)
References 191
Dr. Deepansh Sharma, Ph.D., is an Assistant Professor senior grade and Coordinator of the Funds for Improvements of Science and Technology Infrastructure (DST-FIST) at Microbiology Department, Amity University Rajasthan. His primary research interests are in functional foods, probiotics, and novel holistic food formulations. He has completed his Ph.D. in the field of Industrial and Food Microbiology from Karlsruhe Institute of Technology, Germany. Following his doctorate, he pursued his postdoctoral research at the Division of Dairy Microbiology, National Dairy Research Institute, Karnal, India. He has 12 years of research and teaching experience in food and Microbiology. He has produced 35 scientific publications, authored, or edited 7 international books and more than 30 book chapters. Dr. Deepansh Sharma has filed various patents related to microbial metabolites and controlled fermentation processes. He has been selected for the prestigious DAAD fellowship to work in Germany as avisiting researcher, young scientist award, and research excellence award from the Institute of Scholars, India. He was also selected as a Project Investigator by the Department of Science and Technology, the Government of India, and various food industries. Dr. Deepansh Sharma is presently working on the possibilities of biosurfactants as an active ingredient in the food processing industry. He is an active contributing member of the American Society of Microbiology and Association of Microbiologists of India.
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