Abstract
Valorization of waste frying oil to lipopeptide biosurfactant by indigenous Bacillus licheniformis through co-utilization in mixed substrate fermentation
Highlights
Vegetable oil frying at high temperature (160 °C–200 °C) is popular for food preparation in household, hotel, restaurants, catering services throughout the world
Biosurfactant producing microbes are very diverse in nature depending upon waste disposal sites and the enrichment technique used for specific substrate utilization
When the frying oil media was supplement with a co-substrate glucose/glycerol/starch carbon source, six isolates reduced the surface tension below than that observed in the frying oil media with at least one cosubstrate
Summary
Vegetable oil frying at high temperature (160 °C–200 °C) is popular for food preparation in household, hotel, restaurants, catering services throughout the world. Vegetable oils composed of triglycerides undergo many physical and chemical changes including generation of toxic compounds to human health. Several parameters such as saponification value, acid value, peroxide value, oxidation value, total polar compounds etc. Are used to measure the extent of degradation of frying oils (Lopes et al 2020). Frying oils in Department of Biotechnology, Dr B R Ambedkar National Institute of Technology Jalandhar, Jalandhar, Punjab 144011, India The lipid rich wastes hinder the sewage treatment plants because of foam formation due to fatty acids accumulation, creation of mass transfer problems from adsorption of lipids on biomass and inhibition of anaerobic microbial communities by fatty acids (Lopes et al 2019)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
