STUDY OF RHAMNOLIPIDS CYTOTOXICITY, INHIBITORY EFFECT ON SOME MICROORGANISMS AND APPLYING IN FOOD PRODUCTS

The local isolate Pseudomonas aeruginosa P.a.28that we isolated it from the contaminated soil of oil field of NahranUmar in Basra governorate in a previous study, was the best producer of biosurfactant (rhamnolipids) with high emulsification activity. Testing of inhibitory effect of this bio surfactant toward some of G+ ,G- bacteria and yeasts appeared, that the maximum antibacterial activity was against Bacillus subtilis with a diameter of inhibition zone 30 mm , while the minimum antibacterial activity was against Micrococcus roseus with diameter of inhibition zone 10mm .Also antifungal activity against the tested yeasts Candidaalbicans and Rhodotorulasp. were found with inhibition zones 27 mm and 17mm respectively. Results showed that rhamnolipids did not cause cytotoxicity when tested with human blood. So we finallytestedit in some food products such as ice cream, loaf and mayonnaise, the results showed that the sensory evaluation of samples with rhamnolipids had significant differences in the taste, flavor, texture and external appearance propertiescomparing with the control.