MELs are created up of mannose and fatty acid and may be further more categorized determined by the hydrophobic chain length, degree of saturation, and acetylation at positions C4 and C6 from the monosaccharide [71]. For that reason, artificial surfactants needs to be avoided, and further more investigation on the https://glycolipidbiosurfactant73951.tkzblog.com/32082240/what-does-surfactin-mean