Optimization of extraction conditions and fatty acid characterization of Lactobacillus pentosus cell-bound biosurfactant/bioemulsifier

Journal of the Science of Food and Agriculture

Volumn 95, Issue 2, 2015, Pages 313-320

  Vecino, Xanel ^a   Barbosa Pereira, Letricia ^a   Devesa Rey, Rosa ^a   Cruz, José M ^a   Moldes, Ana B ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Biosurfactant; Fatty acids; Lactobacillus pentosus; Rosemary emulsion

Indexed keywords

LACTOBACILLUS PENTOSUS; ROSMARINUS OFFICINALIS;

EMULSIFYING AGENT; EMULSION; FATTY ACID; POLYSORBATE; SODIUM CHLORIDE; SURFACTANT;

CHEMICAL PHENOMENA; CHEMISTRY; EMULSION; INFRARED SPECTROSCOPY; LACTOBACILLUS; MASS FRAGMENTOGRAPHY; TEMPERATURE;

EMULSIFYING AGENTS; EMULSIONS; FATTY ACIDS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LACTOBACILLUS; POLYSORBATES; SODIUM CHLORIDE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SURFACE-ACTIVE AGENTS; TEMPERATURE;

EID: 84918820358     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6720     Document Type: Article

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