Biosurfactants are surface-active biomolecules produced by a wide variety of microorganisms. They can be produced from renewable sources, and possess high surface activity, high specificity, low toxicity, tolerance to pH, temperature and ionic strength, biodegradability, excellent emulsifying and demulsifying ability and antimicrobial activity. Biosurfactants have found applications in several industries including organic chemicals, petrochemicals, mining, metallurgy (mainly bioleaching), agrochemicals, fertilizers, foods, beverages, cosmetics, pharmaceuticals and many others.
The main aim of this volume is to highlight concepts, classifications, production and applications of microbial surfactants in food and agriculture. The book provides a comprehensive coverage of fermentation, recovery, genomics and metagenomics of biosurfactant production. It is presented in an easy-to-understand manner, and includes protocols, figures, and recent data on the industrial demand market and economics, and the production of biosurfactants from novel substrates are particularly worthwhile additions. The volume will be useful for students, researchers, teachers, and entrepreneurs in the area of microbial biosurfactants and their applications in food and agriculture.
Edited by:
R.Z. Sayyed,
Hesham El-Enshasy
Imprint: CRC Press
Country of Publication: United Kingdom
Dimensions:
Height: 234mm,
Width: 156mm,
Weight: 540g
ISBN: 9781032162485
ISBN 10: 1032162481
Series: Industrial Biotechnology
Pages: 286
Publication Date: 27 May 2024
Audience:
College/higher education
,
General/trade
,
Primary
,
ELT Advanced
Format: Paperback
Publisher's Status: Forthcoming
1. Microbial Biosurfactants – Sources, Classification, Properties and Mechanism of Interaction 2. Microbial Fermentation Technology for Biosurfactants Production 3. Biosurfactants: Industrial Demand (Market and Economy) 4. Biosurfactant – A Biomolecule and its Potential Applications 5. Biosurfactants from Pseudomonads: Applications in Food Industry 6. Functional Properties and Potential Application of Biosurfactants as a Natural Ingredient in the Food Industry 7. Biosurfactants: Production and Applications in Food 8. Rhamnolipid Biosurfactants: Production and Applications 9. Current Perspectives of Microbial Lipopeptides with Their Advanced Applications for Sustainable Agriculture 10. Biosurfactants: Applications for Sustainable Agriculture 11. Rhamnolipid Biosurfactants: Production and Application in Agriculture 12. Microbial Biosurfactants: A New Frontier for Safe and Sustainable Agriculture 13. Sustainable Farming with Biosurfactants from Fungi 14. Biosurfactants of Nitrogen Fixers and their Potential Applications
R.Z. Sayyed is a Professor and Head of the Department of Microbiology at PSGVP Mandal’s Arts, Science & Commerce College, Shahada (KBC North Maharashtra University, Jalgaon), India. He is the President of Indian Chapter of Asian PGPR Society for Sustainable Agriculture. Hesham Ali El-Enshasy is a Professor in Bioprocess Engineering, School of Chemical Engineering and Energy, Faculty of Engineering, and Director for Institute of Bioproducts Development, University Technology Malaysia. He is also the Co-Chair for Food, Pharmaceutical & Bio-Engineering Division, Division 15A (Food), American Institute of Chemical Engineering (AIChE).
