Lactobacilli and <i>Moesziomyces</i> Biosurfactants: Toward a Closed-Loop Approach for the Dairy Industry

Lactobacilli and <i>Moesziomyces</i> Biosurfactants: Toward a Closed-Loop Approach for the Dairy Industry

Research on biosurfactants (BS) is consistently increasing in the past years, driven from their beneficial attributes over chemical surfactants. Lactobacilli (LAB) and yeast BS producers could prevail over the pathogenic strains, owing to their GRAS status, to broaden end-applications toward the foo...

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Bibliographic Details
Main Authors: Vasiliki Kachrimanidou, Maria Alexandri, Miguel Figueiredo Nascimento, Dimitra Alimpoumpa, Nuno Torres Faria, Aikaterini Papadaki, Frederico Castelo Ferreira, Nikolaos Kopsahelis
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Fermentation
Subjects:
biosurfactants
lactobacilli
<i>Moesziomyces</i>
sustainability
cheese whey
fermented milk
Online Access:https://www.mdpi.com/2311-5637/8/10/517

Internet

https://www.mdpi.com/2311-5637/8/10/517

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