Biosurfactant production by Pseudomonas aeruginosa using cocoa (Theobroma cacao L.) residue and its potential in oil dispersion
DOI:
https://doi.org/10.37002/biodiversidadebrasileira.v15i1.2637Keywords:
Amazon; renewable sources; bacterium; tensoativeAbstract
Biosurfactants (BS) are molecules of significant industrial relevance, recognized for their surfactant properties and potential for production by microorganisms utilizing alternative carbon and energy sources. Cocoa (Theobroma cacao L.), an Amazonian fruit extensively utilized as a raw material in chocolate production, presents an exemplary alternative resource. Despite the lack of economic value attributed to the residues generated from cocoa processing, these by-products can be transformed into valuable substrates for BS production. This study evaluates the efficacy of Pseudomonas aeruginosa BM02 in producing BS, leveraging cocoa waste as the primary substrate, and further investigates the potential of the resulting BS as an oil dispersant. The crude BS exhibited a rhamnolipid concentration of 3.06 g/L and an emulsification index of 60%, significantly influencing its oil dispersion capacity, measured at 2.5 cm²/min after 10 minutes. These findings underscore the viability, innovation, and sustainability of utilizing cocoa residues as feedstock for BS production, with promising applications for bioremediation of hydrocarbon-contaminated areas. Furthermore, this approach contributes directly to the circular economy in the Amazon, as the sustainable utilization of processing waste demonstrates potential for enhancing added value within the local production chain, thus providing important social implications by fostering economic growth in the region.
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