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Biosurfactants from lactic acid bacteria:A critical review on production,extraction,structural characterization and food application

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Food Bioscience 2022年第2期46卷 14-23页

作者： Hippolyte T.Mouafo Alphonse T.Sokamte augustin mbawala Robert Ndjouenkeu Somashekar Devappa Centre for Food and Nutrition Research Institute of Medical Research and Medicinal Plants’StudiesPoBox:13033Yaound´eCameroon Department of Food Processing and Quality Control University Institute of TechnologyUniversity of Ngaound´er´ePoBox:454 Ngaound´er´eCameroon Department of Food Science and Nutrition National School of Agro-Industrial SciencesUniversity of Ngaound´er´ePoBox:454 Ngaound´er´eCameroon Department of Microbiology and Fermentation Technology CSIR-Central Food Technological Research InstituteMysore570020India

Biosurfactants are structurally diverse classes of amphiphilic molecules derived from *** have various properties such as surface,emulsification,antibacterial,anti-adhesive,anti-biofilm,antioxidant activity that can be used in many industrial *** interest in these molecules compared to their synthetic counterparts is due to their biodegradability,low toxicity,structural diversity,and stability over a wide range of pH,temperature,and *** biosurfactants,those derived from lactic acid bacteria(LAB)attracted attention nowadays due to the GRAS(Generally recognized as safe)status of these *** production by LAB strains has been documented in several investigations,and they deal with the functionality and chemical nature of *** biosurfactants were mainly a complex mixture of proteinaceous compounds,glycolipids,glycoproteins,or *** are only a few studies reporting on the elucidation of the structure of LAB ***,biosurfactants’production process includes several unit operations starting from screening methods to the characterization of the biosurfactant *** review highlights the different techniques used in the screening of biosurfactants production by LAB,their extraction and purification processes,and their structural characterization and application in the food industry.

关键词： Biosurfactants Lactic acid bacteria Screening Purification Structural characterization

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