Table 3 Emulsification activity and surface tension of supernatants obtained from bacterial cultures grown in shake flasks in MSM medium supplemented with the indicated carbon sources (1%, w/v) for 48 h at 30°C

 Ochrobactrum anthropi 2/3

71.4 ± 0.6 a

0

72.8 ± 2.8 a

8.5 ± 2.1 f

nd

nd

56.3 ± 3.1 a

0

50.8 ± 1.0 d

25.8 ± 0.8 d

 Acinetobacter calcoaceticus 7

69.8 ± 1.1 a

45.3 ± 5.8 d

71.8 ± 3.1 a

0

69.3 ± 3.2 a

0

30.0 ± 0.5 c

54.8 ± 3.0 a

65.3 ± 1.1 a

31.2 ± 3.3 c

 Ochrobactrum tritici 9/4

nd

nd

58.5 ± 0.5 c

35.0 ± 4.3 d

70.8 ± 3.1 a

41 ± 2.1 a

57.0 ± 1.9 a

15.5 ± 3.1 c

64.9 ± 0.9 ab

41.1 ± 1.7 b

 Klebsiella sp. 11

71.6 ± 1.0 a

0

61.2 ± 0.5 b

10.6 ± 3.5 f

72.0 ± 0.3 a

0

nd

nd

65.5 ± 2.2 a

26.7 ± 3.2 d

 Ochrobactrum anthropi 11/6

72.6 ± 0.5 a

69.8 ± 3.4 a

61.0 ± 1.0 b

0

nd

nd

56.8 ± 2.1 a

0

66.0 ± 1.0 a

30.2 ± 2.8 c

  Acinetobacter sp. 33

68.9 ± 0.8 a

0

nd

nd

69.9 ± 1.1 a

0

55.5 ± 0.3 a

22.3 ± 1.8 b

54.5 ± 0.5 c

40.3 ± 2.4 b

  Bacillus cereus 54

68.1 ± 1.1 a

62.0 ± 2.7 b

71.4 ± 1.1 a

0

nd

nd

54.3 ± 0.5 ab

0

55.0 ± 0.5 c

28.6 ± 2.1 d

  Acinetobacter sp. 57

70.7 ± 2.1 a

55.3 ± 4.1 c

72.3 ± 3.1 a

0

70.6 ± 2.1 a

0

55.4 ± 0.4 ab

57.0 ± 5.5 a

54.0 ± 1.0 c

10.5 ± 1.40 f

  Acinetobacter sp. 79

68.9 ± 1.8 a

0

71.0 ± 1.0 a

0

71.6 ± 2.2 a

0

51.2 ± 0.6 b

0

38.8 ± 0.5 e

20.4 ± 2.3 e

  Leucobacter komagatae 183

30.2 ± 0.5 d

67.8 ± 3.8 a

32.0 ± 0.5 f

0

66.5 ± 1.4 b

38 ± 5.0 a

52.0 ± 0.3 b

5.5 ± 3.1 e

nd

nd

  Acinetobacter sp. 213

70.9 ± 1.1 a

17.3 ± 3.3 f

56.2 ± 0.5 d

58.0 ± 5.8 a

70.8 ± 2.3 a

0

54.4 ± 1.3 a

0

64.0 ± 2.2 ab

10.5 ± 1.4 f

  Bacillus subtilis 318

65.0 ± 0.5 b

0

69.8 ± 0.4 a

0

65.5 ± 0.5 b

30 ± 3.2 b

30.7 ± 0.5 c

55.8 ± 5.0 a

67.0 ± 0.8 a

24.2 ± 3.2 d

  Klebsiella pneumoniae 319

69.3 ± 2.0 a

30.9 ± 4.5 e

55.5 ± 0.5 d

10.4 ± 1.5 f

68.9 ± 3.1 a

40 ± 2.4 a

57.2 ± 0.4 a

0

65.8 ± 3.2 a

12.7 ± 2.1 f

  Acinetobacter calcoaceticus 418

nd

nd

60.0 ± 0.5 b

0

73.1 ± 1.5 a

42 ± 2.1 a

56.4 ± 1.7 a

10.5 ± 2.1 d

66.0 ± 1.1 a

64.3 ± 3.5 a

  Enterobacter sp. 1033

71.2 ± 1.1 a

58.4 ± 1.4 b

59.3 ± 0.5 bc

48.7 ± 2.5 b

72.4 ± 1.2 a

0

55.2 ± 0.5 ab

0

65.8 ± 2.0 a

20.5 ± 2.2 e

  Pseudomonas putida 1106

71.0 ± 1.9 a

61.5 ± 2.3 b

37.2 ± 1.0 e

60.5 ± 2.8 a

68.2 ± 2.1 a

20 ± 3.2 c

50.4 ± 2.1 b

0

68.2 ± 1.8 a

10.5 ± 0.8 f

  Acinetobacter calcoaceticus 1291

57.5 ± 1.0 c

0

58.2 ± 0.5 c

20.8 ± 2.3 e

71.4 ± 1.6 a

0

56.8 ± 1.9 a

0

63.3 ± 0.6 b

19.4 ± 2.0 e

  Acinetobacter calcoaceticus 1297

56.5 ± 2.1 c

0

63.0 ± 0.5 b

40.5 ± 2.1 c

70.5 ± 2.5 a

32 ± 4.1 b

57.6 ± 2.2 a

18.3 ± 3.1 c

nd

nd

  Bacillus cereus 1310

71.8 ± 0.6 a

0

60.0 ± 1.0 b

0

72.3 ± 0.5 a

12 ± 2.0 d

57.4 ± 1.0 a

0

64.5 ± 3.1 ab

12.1 ± 2.3 f

  Enterobacter sp. 1457

70.8 ± 2.1 a

48.2 ± 2.0 d

62.0 ± 0.5 b

0

71.8 ± 0.2 a

0

58.2 ± 2.1 a

20.5 ± 2.8 b

66.1 ± 2.1 a

20.3 ± 3.0 e

MSM with carbon source

72.0 ± 0.4 a

0

71.2 ± 0.5 a

0

72.5 ± 0.3 a

0

55.5 ± 1.1 ab

0

64.6 ± 0.1 ab

0