Evaluation of antibacterial potential of biosurfactant produced by surfactin-producing Bacillus isolated from selected Malaysian fermented foods-Reference-Cited by-同舟云学术

Evaluation of antibacterial potential of biosurfactant produced by surfactin-producing Bacillus isolated from selected Malaysian fermented foods

Published:2020-01-02 Issue:1 Volume:34 Page:1-24
ISSN:0890-5436
Container-title:Food Biotechnology
language:en
Short-container-title:Food Biotechnology

Author:

Mohd Isa Mohd Hafez¹^ORCID,Shamsudin Nur Hashimah¹,Al-Shorgani Najeeb Kaid Nasser²³^ORCID,Alsharjabi Fahd Abdelhameed³^ORCID,Kalil Mohd Sahaid²^ORCID

Affiliation:

1. Faculty of Science and Technology, Universiti Sains Islam Malaysia, Nilai, Malaysia

2. Research Centre for Sustainable Process Technology (CESPRO), Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, Bangi, Malaysia

3. Department of Applied Microbiology, Faculty of Applied Sciences, Taiz University, Taiz, Yemen

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/08905436.2019.1710843

Reference51 articles.

1. ACTION OF SYNTHETIC DETERGENTS ON THE METABOLISM OF BACTERIA

2. Microbial biosurfactants production, applications and future potential

3. Identification of amino acid substitutions in the lipopeptide surfactin using 2D NMR spectroscopy

4. Production, isolation and characterization of [Leu4]- and [Ile4]surfactins from Bacillus subtilis

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