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Additional info for Food Process Modeling and Control: Chemical Engineering Applications (Topics in Chemical Engineering)

Sample text

Sobrinus to salivary pellicles (Van Hoogmoed et al. 2004). Novel biosurfactant molecules derived from LAB are reported from different dairy products for antibiofilm properties (Walencka et al. 2008; Sharma and Saharan 2014; Sharma et al. 2014, 2015). Furthermore, biosurfactant accumulation to redeveloped, settled biofilms enhanced their dispersal and changed the biofilm morphology. Biosurfactant produced by Lactococcus lactis (Xylolipid), isolated from a fermented dairy preparation exhibited significant antibacterial activity for clinical pathogens (Saravanakumari and Mani 2010).

Colloids and surfaces 61:291–315 Busscher HJ, Neu TR, Van der Mei HC (1994) Biosurfactant production by thermophilic dairy streptococci.

At low concentrations, biosurfactants reside on the surface of the water. As the surface gets crowded with biosurfactant molecules, surplus biosurfactant molecules assemble in the micelle formation (Fig. 2). The biosurfactant molecules combined at CMC due to fragile hydrophobic and van der Waals contacts and the micelles form to entangle hydrophobic substances and in their emulsification with water. The CMC of biosurfactants is usually 10–40 folds lower than chemically synthesized surfactants. Biosurfactant at low CMC can attain higher emulsification potential in diverse industrial and biotechnological practices (Desai and Banat 1997; Muthusamy et al.

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