Determination of biosurfactant production and antimicrobial properties of some lactic acid bacteria by using whey

In this study, production of biosurfactant was be carried out using whey as a carbon source by Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus rhamnosus. Then, those produced biosurfactants were be detected by oil spreading technique. Afterwards, the extraction was be provided with ethyl acetate. Lastly, antimicrobial effects of biosurfactants on some food pathogens (Esherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa) was be stated by MIC test and their anti-adhesion properties were be investigated by using microtiter plates. According to the results obtained, the highest emulsification index value for xylenes of biosurfactants was found to be 58 % in the sample of biosurfactant produced by L.acidophilus in the whey medium and this value decreased to 32.5 % at the end of one week. The lowest emulsification ability was found in 39% of the biosurfactants produced by L. rhamnosus in the whey medium and This value decreased to 20% after one week. All biosurfactants have a certain inhibitory activity against pathogens used at concentrations of 5 mg / mL and 10 mg / mL. The MIC value on E. coli was determined to be 10 mg / mL. MLK value was determined in the case of L. Rhamnosus which was developed in whey medium. In experiments on S. aureus, sample of biosurfactant in whey medıum was produced by S. thermophilus was used to reach 10 mg / mL MLK value. As a result, it has been determined the food waste medium is appropriate that the growth of lactic acid bacteria and biosurfactant production. Obtained biosurfactants from lactic acid bacteria have been shown to reduce surface tension and have antimicrobial and antiadhesion effects against food pathogens.