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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 2 (December 2022)
Open Access
Production, Characterization, and Application of Biosurfactant From
Lactobacillus plantarum
OG8 Isolated From Fermenting Maize (
Zea Mays
) Slurry
Olaoluwa Oyedeji
Olaoluwa Oyedeji
,
Deborah Ifeoluwa Onifade
Deborah Ifeoluwa Onifade
and
Anthony Abiodun Onilude
Anthony Abiodun Onilude
| Dec 30, 2022
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 2 (December 2022)
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Published Online:
Dec 30, 2022
Page range:
271 - 286
Received:
Aug 30, 2022
Accepted:
Nov 07, 2022
DOI:
https://doi.org/10.2478/aucft-2022-0022
Keywords
Biosurfactant
,
Emulsifying activity
,
Fermented food
,
Optimization
,
Pineapple peel
© 2022 Olaoluwa Oyedeji et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.