MELs are created up of mannose and fatty acid and might be more categorized determined by the hydrophobic chain length, degree of saturation, and acetylation at positions C4 and C6 on the monosaccharide [seventy one]. The caliber of the rhamnolipids is continually monitored through generation. The turbidity on the item https://bacillussubtilissurfactin18517.ampedpages.com/5-tips-about-biosurfactants-in-food-industry-you-can-use-today-59339968