Biosurfactants of Lactic Acid Bacteria
Nonfiction, Science & Nature, Science, Biological Sciences, Microbiology, Biotechnology
| Author: | Deepansh Sharma, Baljeet Singh Saharan, Shailly Kapil | ISBN: | 9783319262154 |
| Publisher: | Springer International Publishing | Publication: | February 24, 2016 |
| Imprint: | Springer | Language: | English |
| Author: | Deepansh Sharma, Baljeet Singh Saharan, Shailly Kapil |
| ISBN: | 9783319262154 |
| Publisher: | Springer International Publishing |
| Publication: | February 24, 2016 |
| Imprint: | Springer |
| Language: | English |
This book provides an introduction to biosurfactants produced by lactic acid bacteria, presenting a detailed compilation of their functional properties and structural composition. Microbial surfactants, extensively known as surface-active agents, have created a niche for themselves in the green-chemicals market, thanks to their distinct environment-friendly properties. The demand for biosurfactants in the cosmetics, food, pharmaceuticals, agricultural and environmental industries is steadily growing, and biosurfactants from lactic acid bacteria possess significant biological properties, making them potentially suitable for antimicrobial, anti-adhesive and various other industrially important applications.
Exploring these aspects in depth, the book offers a valuable resource for both postgraduate students and researchers in the fields of food and industrial microbiology.
This book provides an introduction to biosurfactants produced by lactic acid bacteria, presenting a detailed compilation of their functional properties and structural composition. Microbial surfactants, extensively known as surface-active agents, have created a niche for themselves in the green-chemicals market, thanks to their distinct environment-friendly properties. The demand for biosurfactants in the cosmetics, food, pharmaceuticals, agricultural and environmental industries is steadily growing, and biosurfactants from lactic acid bacteria possess significant biological properties, making them potentially suitable for antimicrobial, anti-adhesive and various other industrially important applications.
Exploring these aspects in depth, the book offers a valuable resource for both postgraduate students and researchers in the fields of food and industrial microbiology.
