Efficient fermentation of di-rhamnolipids-rich products by P. aeruginosa using ethanol as solely carbon source

IF 4.7 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Food and Bioproducts Processing Pub Date : 2026-01-01 Epub Date: 2025-12-02 DOI:10.1016/j.fbp.2025.11.027
Xingyu Liu , Li Luo , Mengqian Zhao , Deyu Zhang , Bo Chen , Jun Liu , Xuwei Long
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引用次数: 0

Abstract

High raw material costs critically limit rhamnolipids' industrial competitiveness against chemical synthetic surfactants. To address this, we developed a new fermentation process using low-cost ethanol (including industrial waste) as the sole carbon source by Pseudomonas aeruginosa PAO1. Through fed-batch optimization, a record rhamnolipid titer of 20.74 g/L was achieved—fivefold higher than batch fermentation. Further implementing sequential fed-batch fermentation over 21 days yielded an unprecedented cumulative production of 117.78 g/L, corresponding to 0.234 g/L/h average productivity (117 % improvement over optimized fed-batch fermentation). Crucially, ethanol-derived products contained 85.6 % di-rhamnolipids—significantly higher than conventional systems—while exhibiting performance parity with soybean oil-sourced counterparts. This work establishes a scalable, cost-efficient platform for high-value biosurfactant production, reducing dependency on expensive substrates while enabling industrial waste valorization.
铜绿假单胞菌以乙醇为唯一碳源高效发酵富含大鼠李糖脂的产物
高昂的原材料成本严重限制了鼠李糖脂相对于化学合成表面活性剂的工业竞争力。为了解决这一问题,我们开发了一种新的发酵工艺,利用低成本乙醇(包括工业废料)作为铜绿假单胞菌PAO1的唯一碳源。通过分批发酵优化,鼠李糖脂滴度达到创纪录的20.74 g/L,比分批发酵提高了5倍。进一步实施连续分批发酵21天,获得了前所未有的累积产量117.78 g/L,相当于0.234 g/L/h的平均产量(比优化后的分批发酵提高117 %)。至关重要的是,乙醇衍生产品含有85.6% %的鼠李糖脂,显著高于传统系统,同时表现出与豆油衍生产品相同的性能。这项工作为高价值生物表面活性剂的生产建立了一个可扩展的、具有成本效益的平台,减少了对昂贵底物的依赖,同时实现了工业废物的增值。
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来源期刊
Food and Bioproducts Processing
Food and Bioproducts Processing 工程技术-工程:化工
CiteScore
9.70
自引率
4.30%
发文量
115
审稿时长
24 days
期刊介绍: Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.
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