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Some yeasts synthesize biosurfactants that provide anti-oxidant activity and thermal weight and also have no chance of poisoning or pathogenicity, showing potential use within meals formulations. The goal of the present study was to gauge the usage of a biosurfactant produced by Saccharomyces cerevisiae URM 6670 to replace egg yolk in a cookie formula. The fungus had been cultivated in a medium containing 1% waste soybean oil and 1% corn steep alcohol. The biosurfactant had been isolated using a novel method and ended up being structur
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