Abstract

Biosurfactants represent a structurally diverse group of secondary metabolites produced by bacteria, yeasts, and filamentous fungi. Their character is often associated with numerous additional properties. The observation of Trichoderma fungi of various species used as a source of bioinhibitors against pathogenic plants fungi focuses attention to the often quite specific behavior of preparations in contact with, among others, plant leaves, dependent on strain. Thus, an evaluation of the selected strains belonging to the species: T. atroviride, T. citrinoviride, T. reesei and T. harzianum was conducted towards their capability of the extracellular secretion of surfactants, with a simultaneous attempt to pre-determine their chemical nature. Two mineral-organic media were used for this purpose, and the culture fluid was extensively tested using a variety of methods. A decrease in surface tension was observed in culture fluid of each tested strain, especially T. citrinoviride HL and C1. The results strongly depended on medium composition, of which Saunders 1 and MGP 1 were most beneficial. The secreted compounds were further analyzed to pre-determine their chemical nature using IR, GC, and NMR. In the case of most efficient biosurfactant producers, a lipopeptide structure of the surfactants was concluded.

Highlights

  • Biochemical compounds classified as surfactants possess the ability to reduce surface tension by accumulating on the surface of two immiscible liquids [1]

  • It has been confirmed that biosurfactants tend to improve hydrophilic properties of agricultural soils, they find practical use as additives to fertilizers and pesticides, which results in their enhanced solubility and action

  • A positive result of the experiment was determined in the culture fluid of the C1 strain from the 2-nd day of culture in MGP medium, as well as on culture days 4, 6, and 8 of the B11 and HL strains

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Summary

Introduction

Biochemical compounds classified as surfactants possess the ability to reduce surface tension by accumulating on the surface of two immiscible liquids [1]. They are characterized by a specific amphiphilic structure, which incorporates a hydrophilic and hydrophobic region [2]. They are applied as food additives, e.g., in the production of sweeteners or in the clarification of juices and beer. They have a beneficial effect on the texture of food products. Research has been conducted on the antiviral properties of biosurfactants [6]

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