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Introduction

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Biosurfactants of Lactic Acid Bacteria

Part of the book series: SpringerBriefs in Microbiology ((BRIEFSMICROBIOL))

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Abstract

The Lactic acid bacteria (LAB), commonly associated with food and feed fermentation normally be inherent in the mucosal surfaces of healthy humans and animals. Microbial surface active agents are amphiphilic compounds produced commonly by microorganisms predominately bacteria and yeast on their cell surface, or extracellularly with exceptional surface and emulsifying activities. The physiological function of microbial surfactants in a producer cell is not entirely understood. On the contrary, there has been hypothesis about their involvement in emulsification of water insoluble substrates. Dissimilar to chemical surfactants, which are categorized according to the nature of their polar grouping, biosurfactants are categorized largely by their chemical composition and their microbial origin. Recent advances in biological disciplines and analytical approaches have focused about the enormous rise in biosurfactant for applications in environmental, bio medicine, food/feed, and cosmetics industries. The demand for novel biosurfactants in the cosmetics, food and pharmaceutical formulations, is progressively increasing and the biosurfactants with effective and eco-friendly composition, impeccably meet this demand. Most of the biosurfactant-producing microorganisms are pathogenic and challenging to handle in commercial formulations. The development of biosurfactant production from nonpathogenic microorganisms such as “Biosurfactant derived from LAB” is a prevailing task that is receiving increased attention in direction to escape pathogenicity. Detailed studies of their natural roles in microbial interactions, cell signaling, pathogenicity, and biofilm development could advocate significant future applications.

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Authors and Affiliations

  1. School of Biosciences, Lovely Professional University, Phagwara, Punjab, India

    Deepansh Sharma

  2. Department of Microbiology, Kurukshetra University, Kurukshetra, Haryana, India

    Baljeet Singh Saharan

  3. Division of Dairy Microbiology, National Dairy Research Institute, Karnal, Haryana, India

    Shailly Kapil

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Sharma, D., Saharan, B.S., Kapil, S. (2016). Introduction. In: Biosurfactants of Lactic Acid Bacteria. SpringerBriefs in Microbiology. Springer, Cham. https://doi.org/10.1007/978-3-319-26215-4_1

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