Antibacterial activity of bioemulsifiers/biosurfactants produced by S4 and S5 and their utilization to enhance the stability of cold emulsions of milk chocolate drinks.

Chocolate milk drink, one of the most popular and widely consumed milk products among the population, independent of their age, has as its main challenge the problem of its physical instability. The aim of this study was to assess the stabilizing effect of bioemulsifiers/biosurfactants (BE/BS) from two lactobacilli strains in a cold chocolate milk drink. The strains S4 and S5 isolated from were screened for their ability to produce BE/BS.