Stabilization of kerosene/water emulsions using bioemulsifiers obtained by fermentation of hemicellulosic sugars with lactobacillus pentosus Article uri icon

abstract

  • The results of the present study show that Lactobacillus pentosus can produce extracellular bioemulsifiers by utilizing hemicellulosic sugars from grape marc as a source of carbon. The effectiveness of these bioemulsifiers (LPEM) was studied by preparing kerosene/water (K/W) emulsions in the presence and absence of these emulsifiers. Various parameters such as relative emulsion volume (EV), stabilizing capacity (ES), viscosity, and droplet size of K/W emulsions were measured. The EV values for K/W emulsions stabilized by concentrated LPEM were approximately 74.5%25 after 72 h of emulsion formation, with ES values of 97%25. These values were higher than those obtained with dodecyl sodium sulfate as emulsifier (EV = 62.3%25 and ES = 87.7%25). Additionally, K/W emulsions stabilized by LPEM produced polydisperse emulsions containing droplets of radius between 10 and 40 μm, which were smaller than those obtained for K/W emulsions without LPEM (droplet radius = 60-100 μm). Moreover, the viscosity values of the K/W emulsions without and with LPEM were approximately 236 and 495 cP, respectively. © 2010 American Chemical Society.

publication date

  • 2010-01-01