The present work aims to cover the perspectives of biosurfactants, which can be of interest in food-related industries and biomedical applications. Biosurfactants are a structurally diverse group of surface-active molecules extensively produced by bacteria, yeast and fungi. Despite having significant potential associated with emulsion formation, anti-adhesive and antimicrobial activities, considerably few applications have been reported regarding applications of biosurfactants in food formulations and processing.
The utilization of biosurfactants, which are highly functional in food and biomedical applications, has become more and more significant. Along with providing an overview of biosurfactant properties, the book suggests how these properties could be applicable in the food industry.
Mục lục
Introduction.- Classification and properties of biosurfactants.- Application of biosurfactants in food.- Future prospects.
Giới thiệu về tác giả
Deepansh Sharma earned his degree of Master of Science (Microbiology) from Gurukul Kangri University, Haridwar, Master of Philosophy (Microbiology) from Chaudhary Charan Singh University, Meerut and Ph.D. (Microbiology) from Kurukshetra University, Kurukshetra. He has awarded a fellowship from the DAAD (German Deutscher Akademicher Austauschdienst) during his Ph.D. in 2012. He has worked as a visiting researcher at Technical Biology Branch II, Karlsruhe Institute of Technology, Karlsruhe, Germany. He has served as Research Associate on “Whey to Biofuel “project at National Dairy Research Institute, Karnal, INDIA. He is currently working as an Assistant Professor at School of Biotechnology and Biosciences (Microbiology Domain) and lectures on Fermentation Technology, Microbial Technology and Food Fermentation Techniques for Graduation and Post-graduation students of Microbiology. Over his years of research, he has published research articles on a wide areas of subject including biosurfactant, bacteriocins, and other microbial metabolites. Recently Dr. Deepansh published a book “Biosurfactants of Lactic Acid Bacteria” in Springerbrief Series, Springer. He is presently working on possibilities of biosurfactants as an active ingredients in food processing. He is an active contributing member of American Society of Microbiology and Association of Microbiologist of India.
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