Determination of antimicrobial properties of biosurfactants obtained from certain yeasts using vegetable waste oil

In this study, production of biosurfactant was be carried out using roasted vegetable oil waste as a carbon source and corn steep liquor as a nitrogen source, by Yarrowia lipolytica, Saccharomyces cerevisiae, Rhodotorula glutinis. Then, those produced biosurfactants were be detected by oil spreading technique and was be extracted. Lastly, antimicrobial effects of biosurfactants on some food pathogens E. coli, Stapylococcus aureus and Pseudomonas aeuroginosa was be stated and their anti-adhesion properties were be investigated. According to the results obtained, biosurfactants produced in the waste oil environment have higher yield than yeast malt extract (YME). Biosurfactants from yeasts maintained the highest emulsification value against xylene for 1 hour at 50% and decreased at 3% after 1 week of monitoring. It has been determined that the biosurfactants obtained can reduce the surface tension to 38% for yeasts. The antimicrobial analyzes revealed that all biosurfactants had a certain inhibitory activity against pathogens at concentrations of 5 mg/mL and 10 mg/mL. The results of the antiadhesion studies showed that the biosurfactants from yeasts reduced the adhesion of pathogens. Compared to all yeasts, biosurfactants, especially from S. cerevisiae, were found to be most effective against P. aeruginosa in preventing adhesion. As a result, it has been determined the food waste medium is appropriate that the growth of yeasts and biosurfactant production. Obtained biosurfactants from yeasts have been shown to reduce surface tension and have antimicrobial effects against food pathogens. It has been determined that it has low effects in terms of antiadhesion properties.