Study of the synergistic effects of salinity, pH, and temperature on the surface-active properties of biosurfactants produced by Lactobacillus pentosus

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 5, 2012, Pages 1258-1265

  Vecino Bello, Xanel ^a   Devesa Rey, Rosa ^a   Cruz, José Manuel ^a   Moldes, Ana Belén ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

emulsion stability; emulsion volume; surface response methodology; surface tension

Indexed keywords

BIO SURFACTANT; BIO-SURFACTANTS; BOX-BEHNKEN; EMULSION STABILITY; FACTORIAL DESIGN; SECOND-ORDER MODELS; SURFACE RESPONSE METHODOLOGY; SURFACE-ACTIVE PROPERTY; SYNERGISTIC EFFECT;

BIOMOLECULES; EMULSIFICATION; SALINITY MEASUREMENT; SURFACE ACTIVE AGENTS; SURFACE TENSION;

PH EFFECTS;

SURFACTANT;

ARTICLE; CHEMISTRY; LACTOBACILLUS; METABOLISM; PH; SALINITY; SURFACE PROPERTY; TEMPERATURE;

HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; SALINITY; SURFACE PROPERTIES; SURFACE-ACTIVE AGENTS; TEMPERATURE;

LACTOBACILLUS PENTOSUS;

EID: 84857015959     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf205095d     Document Type: Article

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