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Identification of Fatty Acids in Bacillus cereus
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A Structural Study on Canola Oil-Fermented Microbial Emulsions Using Rhodococcus koreensis BT1 Strain.

Jiyoon Park1, Hyunji Lee1, Eunju Na1

  • 1Department of Chemical Engineering, Myongji University, 116 Myongji-ro, Cheoin-gu, Yongin-si, Gyeonggi-do 17058, Korea.

ACS Omega
|July 14, 2025
PubMed
Summary

This study reveals a novel microbial emulsion produced from canola oil fermentation. The biosurfactants create stable water-in-oil-in-water emulsions, offering enhanced refrigeration stability and unique interfacial properties.

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Area of Science:

  • Biochemistry
  • Materials Science
  • Colloid and Surface Chemistry

Background:

  • Growing demand for sustainable bioderived surfactants.
  • Limited research on the structure of microbial surfactant-stabilized emulsions.
  • Need for understanding complex interfacial phenomena in biosurfactant systems.

Purpose of the Study:

  • To characterize a novel microbial emulsion produced by fermenting canola oil with the BT1 strain.
  • To investigate the structure and interfacial properties of the biosurfactants and resulting emulsions.
  • To explore the origins of interfacial patterns observed in polarized optical microscopy.

Main Methods:

  • Fermentation of canola oil with BT1 strain.
  • Relaxation nuclear magnetic resonance (NMR) and pendant drop tensiometry for interfacial activity.
  • Reflective polarized optical microscopy (POM) for droplet structure analysis.
  • Cryogenic scanning electron microscopy (Cryo-SEM) for interface morphology.
  • Differential scanning calorimetry (DSC) for thermal behavior.

Main Results:

  • Fermentation products act as biosurfactants, forming stable water-in-oil-in-water (W/O/W) emulsions via spontaneous phase inversion.
  • Observed interfacial coloration and patterns in POM, distinct from typical liquid crystal emulsions.
  • Cryo-SEM indicated adsorption of interface-active substances at water-oil interfaces.
  • DSC revealed influence on water and canola oil melting/crystallization, enhancing refrigeration stability.

Conclusions:

  • The study presents a novel microbial emulsion with unique structural and interfacial characteristics.
  • Demonstrated biosurfactants capable of forming W/O/W emulsions without complex processing.
  • Highlighted the need for careful interpretation of POM patterns, as they do not always indicate liquid crystallinity.
  • The microbial emulsion exhibits enhanced refrigeration stability due to the biosurfactants' influence on thermal properties.