Affiliation:
1. Biochemical Engineering, Faculty of Engineering Science, The University of Western Ontario, London, Ontario N6A 5B9, Canada
Abstract
Nocardia amarae
grown in a liquid medium induced coalescence of emulsions which differed in type, composition of the organic phase, and structure of stabilizing emulsifiers. De-emulsifying activity varied with the type of growth medium, culture age, and postharvest treatment. Based on extraction and degradation studies, it was concluded that de-emulsifying properties are due to the bacterial cell surface. Thus, bacteria may provide a new source of de-emulsifying agents.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
65 articles.
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