شهریار عصفوری

In this research, the effect of hydrophilic and hydrophobic carbon sources including glucose, glucose with olive oil and virgin olive oil on surfactant production by B.licheniformis and P.putida bacteria was evaluated. Also, the potential of two bacteria to absorb in water-oil interface to modify rheological properties and reduce interfacial tension were evaluated by hydrophobicity tests and zeta potential measurements. Results showed that the source of carbon affects cell surface hydrophobicity and surfactant production. Also, P.putida had higher potential to absorb at the water-oil interface. Surface tension measurements idicated that P.putid bacteria has more ability for surfactant production.