Have a personal or library account? Click to login
Production, Characterization, and Application of Biosurfactant From Lactobacillus plantarum OG8 Isolated From Fermenting Maize (Zea Mays) Slurry Cover

Production, Characterization, and Application of Biosurfactant From Lactobacillus plantarum OG8 Isolated From Fermenting Maize (Zea Mays) Slurry

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 2 (December 2022)
By:
Open Access
|Dec 2022

Download Article

Download the full article as a PDF file.

DOI: https://doi.org/10.2478/aucft-2022-0022 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
Journal RSS Feed
Language: English
Page range: 271 - 286
Submitted on: Aug 30, 2022
Accepted on: Nov 7, 2022
Published on: Dec 30, 2022
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 times per year
Keywords:
Biosurfactant,
Emulsifying activity,
Fermented food,
Optimization,
Pineapple peel
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2022 Olaoluwa Oyedeji, Deborah Ifeoluwa Onifade, Anthony Abiodun Onilude, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Previous articleVolume 26 (2022): Issue 2 (December 2022)Next article