Authors:
- Precise compilation of biosurfactants from lactic acid bacteria
- Presents unique content on biosurfactants’ structure and functional properties
- Explores the biomedical potential of biosurfactants produced by probiotic microorganisms
- Discusses the utilization of agro-industrial substrates for biosurfactant production
- Includes supplementary material: sn.pub/extras
Part of the book series: SpringerBriefs in Microbiology (BRIEFSMICROBIOL)
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About this book
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.
Authors and Affiliations
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School of Biosciences, Lovely Professional University, Punjab, India
Deepansh Sharma
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Dept of Microbiology, Kurukshetra Universit, Kurukshetra, India
Baljeet Singh Saharan
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Dairy Microbiology Division, National Dairy Research Inst., Karnal, India
Shailly Kapil
Bibliographic Information
Book Title: Biosurfactants of Lactic Acid Bacteria
Authors: Deepansh Sharma, Baljeet Singh Saharan, Shailly Kapil
Series Title: SpringerBriefs in Microbiology
DOI: https://doi.org/10.1007/978-3-319-26215-4
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Author(s) 2016
Softcover ISBN: 978-3-319-26213-0Published: 03 March 2016
eBook ISBN: 978-3-319-26215-4Published: 24 February 2016
Series ISSN: 2191-5385
Series E-ISSN: 2191-5393
Edition Number: 1
Number of Pages: XII, 86
Number of Illustrations: 14 b/w illustrations, 6 illustrations in colour
Topics: Microbiology, Biotechnology, Food Science