https://sulforhodamine101.com/....sugar-corrosion-to-p
Some yeasts synthesize biosurfactants that provide anti-oxidant activity and thermal resistance and now have no chance of toxicity or pathogenicity, demonstrating potential use in food formulations. The goal of the present research was to measure the utilization of a biosurfactant produced by Saccharomyces cerevisiae URM 6670 to change egg yolk in a cookie formulation. The fungus was cultivated in a medium containing 1% waste soybean oil and 1% corn high alcohol. The biosurfacta
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