Tap water and distilled water can affect the production and composition of sophorolipids by Wickerhamiella domercqiae Y2A

Exploring the effects of different water quality and different K+concentrations on the yield of Wickerhamiella domercqiae Y2A. Different water quality such as tap water, distilled water and ultra-pure water are the effects of fermentation substrate on the metabolism of W.domercqiae production. When the solvent of the fermentation broth is tapwater, the yield of sophorolipid is up to 62.05 g/l, and the yield of lactone-type sophorolipid is 31.93 g/l, accounting for 51.46%. When the solvent of the fermentation broth is tap water, the yield of sophorolipid is up to 51.61 g/l, and the yield of lactone-type sophorolipid is 26.29 g/l, the ratio is 50.94%. When the solvent of the fermented substrate is ultra-pure water, the yield of sophorolipids is the lowest, and the presence of sophorolipids is basically not observed. The effects of ion components in tap water and distilled water on the yield of locust sugar and lipid were further studied by ion chromatography (HPLC). It was found that K+ existed only in tap water. Adding different concentrations of K+ in both waters, the higher the concentration of K+, the higher the yield of sophorolipids. Overall the results indicate that the higher the concentration of K+ added to different waters, the higher the yield of sophorolipids.