English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Tools annual

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

A probiotic strain of  lactobacilli  was isolated from traditional soft Churpi cheese of Yak milk and found positive for biosurfactant production.  Lactobacilli  reduced the surface tension of phosphate buffer saline (PBS) from 72.0 to 39.5 mNm −1  pH 7.2 and its critical micelle concentration (CMC) was found to be 2.5 mg mL −1 . Low cost production of  Lactobacilli  derived biosurfactant was carried out at lab scale fermenter which yields 0.8 mg mL −1  biosurfactant. The biosurfactant was found least phytotoxic and cytotoxic as compared to the rhamnolipid and sodium dodecyl sulphate (SDS) at different concentration. Structural attributes of biosurfactant were determined by FTIR, NMR ( 1 H and  13 C), UPLC-MS, and fatty acid analysis by GCMS which confirmed the presence of glycolipid type of biosurfactant closely similar to xylolipids. Biosurfactant is mainly constituted by lipid and sugar fractions. The present study outcomes provide valuable information on structural characterization of the biosurfactant produced by  L. helveticus  MRTL91. These findings are encouraging for the application of  Lactobacilli  derived biosurfactant as nontoxic surface active agents in the emerging field of biomedical applications.

Production and Structural Characterization ofLactobacillus helveticusDerived Biosurfactant