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The main aim of this volume is to highlight the concept, classification, 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.
List of contents
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
About the author
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).
Summary
The main aim of this volume is to highlight the concept, classification, 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.
