Production of cupcake-like dessert containing microbial biosurfactant as an emulsifier

This work describes the application of the biosurfactant from Candida bombicola URM 3718 as a meal additive like cupcake. The biosurfactant was produced in a culture medium containing 5% sugar cane molasses, 5% residual soybean oil and 3% corn steep liquor. The surface and interfacial tension of the...

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Detalles Bibliográficos
Autores principales: Silva, Ivison A., Veras, Bruno O., Ribeiro, Beatriz G., Aguiar, Jaciana S., Campos Guerra, Jenyffer M., Luna, Juliana M., Sarubbo, Leonie A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PeerJ Inc. 2020
Materias:
Biotechnology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7183308/
https://www.ncbi.nlm.nih.gov/pubmed/32351793
http://dx.doi.org/10.7717/peerj.9064

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7183308/
https://www.ncbi.nlm.nih.gov/pubmed/32351793
http://dx.doi.org/10.7717/peerj.9064

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