Banat IM, Franzetti A, Gandolfi I, Bestetti G, Martinotti MG, Fracchia L, Smyth TJ, and Marchant R, 2010. Microbial biosurfactants production, applications and future potential. Applied Microbiology and Biotechnology 87(2):427-44.
Bradford MM, 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 72(1-2):248-54.
Bustos G, de la Torre N, Moldes AB, Cruz JM, and Domínguez JM, 2007. Revalorization of hemicellulosic trimming vine shoots hydrolyzates trough continuous production of lactic acid and biosurfactants by L. pentosus. Journal of Food Engineering 78(2):405-12.
Dubois M, Gilles KA, Hamilton JK, Rebers PA, and Smith F, 1956. Colorimetric method for determination of sugars and related substances. Analytical Chemistry 28(3):350-6.
Golek P, Bednarski W, Brzozowski B, and Dziuba B, 2009. The obtaining and properties of biosurfactants synthesized by bacteria of the genus Lactobacillus. Annals of Microbiology 59(1):119-26.
Gudina EJ, Teixeira JA, and Rodrigues LR, 2010. Isolation and functional characterization of a biosurfactant produced by Lactobacillus paracasei. Colloids and Surfaces B: Biointerfaces 76(1):298-304.
Li Z, Han L, Ji Y, Wang X, and Tan T, 2010. Fermentative production of l-lactic acid from hydrolysate of wheat bran by Lactobacillus rhamnosus. Biochemical Engineering Journal 49(1):138-42.
Miles A, and Misra SS, 1938. The estimation of the bactericidal power of the blood. Journal of Hygiene 38:732-749.
Miller GL, 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry 31(3):426-8.
Mirlohi M, Soleimanian-Zad S, Dokhani S, Sheikh-Zeinodin M, and Abghary A, 2009. Investigation of acid and bile tolerance of native lactobacilli isolated from fecal samples and commercial probiotics by growth and survival studies. Iranian Journal of Biotechnology 7(4):233-40.
Moldes AB, Torrado AM, Barral MT, and Domínguez JM, 2007. Evaluation of biosurfactant production from various agricultural residues by Lactobacillus pentosus. Journal of Agricultural and Food Chemistry 55(11):4481-6.
Monteiro AS, Bonfim MRQ, Domingues VS, Correia Jr A, Siqueira EP, Zani CL, and Santos VL, 2010. Identification and characterization of bioemulsifier-producing yeasts isolated from effluents of a dairy industry. Bioresource Technology 101(14):5186-93.
Nitschke M, and Costa S, 2007. Biosurfactants in food industry. Trends in Food Science & Technology 18(5):252-9.
Portilla-Rivera O, Torrado A, Domínguez JM, and Moldes AB, 2008. Stability and emulsifying capacity of biosurfactants obtained from lignocellulosic sources using Lactobacillus pentosus. Journal of Agricultural and Food Chemistry 56(17):8074-80.
Qi B, Chen X, Wan Y, 2010. Pretreatment of wheat straw by nonionic surfactant-assisted dilute acid for enhancing enzymatic hydrolysis and ethanol production. Bioresource Technology 101:4875–4883.
Rodrigues L, Moldes A, Teixeira J, and Oliveira R, 2006. Kinetic study of fermentative biosurfactant production by Lactobacillus strains. Biochemical Engineering Journal 28(2):109-16.
Saman P, Fucinos P, Vazquez JA, Pandiella SS, 2011. Fermentability of Brown Rice and Rice Bran for Growth of Human Lactobacillus plantarum NCIMB 8826. Food Technology and Biotechnology 49(1):128-132
Tadayoni M, Sheikh-Zeinoddin M, and Soleimanian-Zad S, 2015. Isolation of bioactive polysaccharide from acorn and evaluation of its functional properties. International Journal of Biological Macromolecules 72:179-84.
Thavasi R, Jayalakshmi S, and Banat IM, 2011. Application of biosurfactant produced from peanut oil cake by Lactobacillus delbrueckii in biodegradation of crude oil. Bioresource Technology 102(3):3366-72.
Velraeds MMC, Van Der Mei HC, Reid G, and Busscher HJ, 1996. Physicochemical and biochemical characterization of biosurfactants released by Lactobacillus strains. Colloids and Surfaces B: Biointerfaces 8(1):51-61.
Zamani-Zadeh M, Soleimanian-Zad S, and Sheikh-Zeinoddin M, 2013. Biocontrol of gray mold disease on strawberry fruit by integration of Lactobacillus plantarum A7 with ajwain and cinnamon essential oils. Journal of Food Science 78(10):M1582-M8.
)