论文部分内容阅读
Surface-active compounds are used for changing rheological properties of powders,emulsifying partly broken up fat in bakery and meat industries respectively.Among the well known microbial food processing SAS are the emulsifier lecithins,its derivatives,oligopeptide,that is synthesized by yeasts and bacteria.Analysis of literature sources has shown that production of surface-active substances (SAS) by bacteria Rhodococcus on hydrophilic substrate is scarce.