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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(5): 608-612
DOI: https://doi.org/10.20546/ijcmas.2017.605.070


Bacterial Biosurfactants - A Boon to Dairy Industry
M.C. Sanjana*, K. Shivalkar Yadav, L. Malashree and R. Prabha
Department of Dairy Microbiology, Dairy Science College, KVAFSU, Hebbal, Bengaluru -560 024, India
*Corresponding author
Abstract:

Bacteria are ubiquitous in nature. Based on their role bacteria may be grouped as beneficial, spoilage causing and pathogens. The saprophytic group, involved in causing the spoilage of milk and milk products, produce various kinds of surfactants to utilize the milk components. Synthetic surfactants dominate in the market especially in detergent formulations and considered as non-biodegradable and toxic. Biosurfactants are surface metabolites produced by bacteria and fungi having very different chemical structures and properties. Surfactin a lipopeptide biosurfactant is produced by vari¬ous strains of Bacillus subtilis. Surfactin has the surface tension of 27 mN/m and active between pH 5 and 9. It has been preferentially considered for various commercial applications in the dairy industry as the emulsifier, antibacterial agent and in detergent formulations due to its characteristics. Generally used emulsifiers in the dairy industry are lecithin obtained from animal and plant sources having their own limitations. Surfactin is found to be more beneficial over lecithin and possibilities may be explored in the dairy industry.


Keywords: Bacteria, Synthetic Surfactants, Biosurfactants, Surfactin.
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How to cite this article:

Sanjana, M.C., K. Shivalkar Yadav, L. Malashree and Prabha, R. 2017. Bacterial Biosurfactants - A Boon to Dairy IndustryInt.J.Curr.Microbiol.App.Sci. 6(5): 608-612. doi: https://doi.org/10.20546/ijcmas.2017.605.070