Nocardia amarae grown in a liquid medium induced coalescence of emulsions which differed in type, composition of the organic phase, and structure of stabilizing emulsifiers. De-emulsifying activity varied with the type of growth medium, culture age, and postharvest treatment. Based on extraction and degradation studies, it was concluded that de-emulsifying properties are due to the bacterial cell surface. Thus, bacteria may provide a new source of de-emulsifying agents.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC241832 | PMC |
| http://dx.doi.org/10.1128/aem.43.2.362-366.1982 | DOI Listing |
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