Foaming Properties of Lipopeptides Produced by Bacillus subtilis: Effect of Lipid and Peptide Structural Attributes

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 3, 1998, Pages 911-916

  Razafindralambo, H ^a   Popineau, Y ^b   Deleu, M ^a   Hbid, C ^a   Jacques, P ^a   Thonart, P ^a   Paquot, M ^a,c  

^a UNIVERSITY OF LIÈGE   (Belgium)

^b CEMAGREF   (France)

^c U de Chim Biol Indust

Author keywords

Foam; Foaming properties; Iturin A; Lipopeptide; Structural attributes; Surfactin

Indexed keywords

BACILLUS SUBTILIS;

EID: 0001211787     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970592d     Document Type: Article

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