Evaluation of the antifungal activity of sophorolipids from Starmerella bombicola against food spoilage fungi
作者： Amanda Hipólito , Ricardo Augusto Alves da Silva , Talita de Oliveira Caretta , Victória Akemi Itakura Silveira , Ismael Rodrigues Amador
DOI: 10.1016/J.BCAB.2020.101797
关键词:
摘要: Abstract Sophorolipids are biomolecules with great potential to be explored in the food industry due their efficient antimicrobial activity. Therefore, this study, sophorolipids were produced by Starmerella bombicola, structurally characterized and applied as a sanitizing agent against foodborne fungi Aspergillus flavus, melleus, ochraceus, parasiticus, niger, Fusarium oxysporum, Botrytis cinerea Rhizopus spp. The production bioreactor was 67 g/L productivity of 0.56 g/L h−1 at 120 h. predominant structure lactonic form, which effective inhibition all tested spoilage fungi. constitute new possibility an innovative agent, controlling microbial foods enhancing safety.
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