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Table 5: Percentage of Viability of the C. Bombicola URM 3718 Biosurfactant Against the L929 and the Vero Strains.
doi 10.7717/peerj.9064/table-5
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Figure 3: DSC and TG of the C. Bombicola URM 3718 Biosurfactant.
Table 2: Emulsification Index (E24) of Guar Gum and C. Bombicola URM 3718 Biosurfactant With Vegetable Oils.
Figure 1: Critical Micelle Concentration (CMC) of the Biosurfactant Isolated From Candida Bombicola URM 3718.
Table 4: Percentage of Sequestration (% I) of the Radical 2,2′-Azino-Bis (3-Ethylbenzothiazoline-6-Sulfonate) (ABTS•+) by the Biosurfactant.
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Supplemental Information 2: CMC of C Bombicola.
Table 5: MIC Value for Antibacterial Strains.
Supplemental Information 3: Table S1. The Percentage of Clean Reads.
Table 1: Cupcake Dough Using Standard Formulation (100% Vegetable Fat) and Formulations a (50% Vegetable Fat + 50% Biosurfactant), B (25% Vegetable Fat + 75% Biosurfactant) and C (100% Biosurfactant).
