Potential Food Application of a Biosurfactant Produced by Saccharomyces cerevisiae URM 6670

Potential Food Application of a Biosurfactant Produced by Saccharomyces cerevisiae URM 6670

Biosurfactants have aroused considerable interest due to the possibility of acquiring useful products that are tolerant to processing techniques used in industries. Some yeasts synthesize biosurfactants that offer antioxidant activity and thermal resistance and have no risk of toxicity or pathogenic...

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Bibliographic Details
Main Authors: Beatriz Galdino Ribeiro, Jenyffer M. Campos Guerra, Leonie Asfora Sarubbo
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-05-01
Series:Frontiers in Bioengineering and Biotechnology
Subjects:
agro-industrial waste
antioxidant activity
biosurfactant
food
thermal analysis
yeast
Online Access:https://www.frontiersin.org/article/10.3389/fbioe.2020.00434/full

Internet

https://www.frontiersin.org/article/10.3389/fbioe.2020.00434/full

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