Microbial surfactants are amphipathic molecules mainly produced by submerged fermentation, and capable of decreasing the surface and interfacial tension between two immiscible phases. However, their obtention by solid state fermentation (SSF) has gained attention due to the less complex equipment involved, less energy demand, low volumes of water and requirement of less solvent for extraction. Hence, the aim of this study was to evaluate the ability of Candida tropicalis UCP 1613 to produce biosurfactant through solid-state fermentation and determine its stability under different environmental conditions. A factorial design 24 was performed to determine the influence of four variables, which were inoculum size, temperature, and particle size and inductor volume on the surface tension. In addition, the stability of the biomolecule was analysed in different pH, temperature and salinity ranges. The results showed that yeast synthesized biosurfactant under all conditions tested. From the statistical analysis, it was bserved that all variables except the inductor concentration had a significant influence on the surface tension decrease. The lowest value 25.8 mN/m was detected at condition 8 (10-6 cells/mL; 31 °C; 32 mesh and 0 mL of the inductor). The biosurfactant displayed a good performance when analysing its activity in different temperature, salinity and pH ranges. The study showed the feasibility of the solid-state fermentation to obtain a biosurfactant with excellent activity produced by a yeast. At the same time this is the first report of its kind in the literature.