Capítulo de Libro
Lactic acid bacteria as source of biosurfactants
Título del libro: The many benefits of lactic acid bacteria
Campos, Carmen Adriana
; Lara, Virginia Melany
; Gliemmo, María Fernanda
![Icon](/themes/CONICETDigital/images/conicet.png)
![Icon](/themes/CONICETDigital/images/conicet.png)
![Icon](/themes/CONICETDigital/images/conicet.png)
Otros responsables:
Leblanc, Jean Guy Joseph
![Icon](/themes/CONICETDigital/images/conicet.png)
Fecha de publicación:
2019
Editorial:
Nova Science Publishers
ISBN:
978-1-53615-388-0
Idioma:
Inglés
Clasificación temática:
Resumen
Nowadays consumers demand for healthier foods and for chemical free additives products. Lactic acid bacteria (LAB) have a generally recognized as safe (GRAS) status according to Food and Drug Administration Agency. Furthermore, they are an important source of bioactive compoundswith wide applications in the food industry. Some of these compounds are in situ produced while others are ex situ. LAB have been used to produce fermented products since ancient times and the safety and sensory characteristics of these products rely on a diversity of metabolites produced in situ by LAB. In the last decades, the possible application of LAB metabolites as preservatives has increased; mainly bacteriocins, which were even approved worldwide. However, the use of LAB metabolites as additives is still emerging, particularly in the case of biosurfactants. These can exhibit emulsifying, antiadhesive and antimicrobial activity. The main objective of this chapter is to review the current status of the knowledge and possible applications of biosurfactants as additives for the formulation of foods.
Palabras clave:
BIOSURFACTANTS
,
LACTIC ACID BACTERIA
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Capítulos de libros(ITAPROQ)
Capítulos de libros de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Capítulos de libros de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Citación
Campos, Carmen Adriana; Lara, Virginia Melany; Gliemmo, María Fernanda; Lactic acid bacteria as source of biosurfactants; Nova Science Publishers; 2019; 91-110
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