Scientific Research and Essays

  • Abbreviation: Sci. Res. Essays
  • Language: English
  • ISSN: 1992-2248
  • DOI: 10.5897/SRE
  • Start Year: 2006
  • Published Articles: 2768

Full Length Research Paper

Surfactants of microbial origin and its application in foods

Alejandro De Jesús Cortés-Sánchez
  • Alejandro De Jesús Cortés-Sánchez
  • Consejo Nacional de Ciencia y Tecnología (CONACYT). Unidad Nayarit del Centro de Investigaciones Biológicas del Noroeste (UNCIBNOR+). Calle Dos, No. 23. Cd. del Conocimiento. Cd. Industrial. C.P., 63173. Av. Emilio M. González, Tepic, Nayarit, México.
  • Google Scholar

  •  Received: 11 November 2019
  •  Accepted: 09 January 2020
  •  Published: 29 February 2020


Surfactants are petroleum-derived compounds widely used globally in industrial areas such as pharmaceuticals, cosmetics, textile, among others. The synthesis and use of these compounds has generated environmental pollution, putting public health at risk. For several years, the synthesis of surfactants has been reported by various microorganisms called biosurfactants. Biosurfactants have been shown to reduce surface tension using emulsifying agents, in addition to presenting biodegradability and low toxicity. The objective of this mini review document is to deal with aspects related to the classification, producing microorganisms, physicochemical and biological properties of biosurfactants that have placed them as a potential biotechnological alternative regarding chemical counterparts in various industrial areas, including food production.

Key words: Amphiphilic, antimicrobials, biotechnology, biosurfactant, food safety, glycolipids.