Isolation and functional characterization of novel biosurfactant produced by Enterococcus faecium

The objective of the present study was to isolate the biosurfactant (BS) producing lactic acid bacteria (LAB) from traditional fermented food (buttermilk) and its functional and structural characterization. BS isolated from strain MRTL9 reduced surface tension from 72.0 to 40.2 mN m(-1). The critica...

Descripción completa

Detalles Bibliográficos
Autores principales: Sharma, Deepansh, Saharan, Baljeet Singh, Chauhan, Nikhil, Procha, Suresh, Lal, Sohan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing 2015
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4320184/
https://www.ncbi.nlm.nih.gov/pubmed/25674491
http://dx.doi.org/10.1186/2193-1801-4-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4320184/
https://www.ncbi.nlm.nih.gov/pubmed/25674491
http://dx.doi.org/10.1186/2193-1801-4-4

Ejemplares similares