title: Current status in biotechnological production and applications of glycolipid biosurfactants.
abstract: Biosurfactants are natural compounds with surface activity and emulsifying properties produced by several types of microorganisms and have been considered an interesting alternative to synthetic surfactants. Glycolipids are promising biosurfactants, due to low toxicity, biodegradability, and chemical stability in different conditions and also because they have many biological activities, allowing wide applications in different fields. In this review, we addressed general information about families of glycolipids, rhamnolipids, sophorolipids, mannosylerythritol lipids, and trehalose lipids, describing their chemical and surface characteristics, recent studies using alternative substrates, and new strategies to improve of production, beyond their specificities. We focus in providing recent developments and trends in biotechnological process and medical and industrial applications.
authors.affiliation: Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, Cidade Universitária "Zeferino Vaz" Barão Geraldo - Campinas, São Paulo, CEP 13083-862, Brazil. b.n.17@hotmail.com.
authors.forename: Bruno Nicolau
authors.initials: BN
authors.lastname: Paulino
authors.affiliation: Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, Cidade Universitária "Zeferino Vaz" Barão Geraldo - Campinas, São Paulo, CEP 13083-862, Brazil.
authors.forename: Marina Gabriel
authors.initials: MG
authors.lastname: Pessôa
authors.affiliation: Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, Cidade Universitária "Zeferino Vaz" Barão Geraldo - Campinas, São Paulo, CEP 13083-862, Brazil.
authors.forename: Mario Cezar Rodrigues
authors.initials: MC
authors.lastname: Mano
authors.affiliation: Institute of Science and Technology, Food Engineering, UFVJM, Diamantina, Minas Gerais, Brazil.
authors.forename: Gustavo
authors.initials: G
authors.lastname: Molina
authors.affiliation: Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, Cidade Universitária "Zeferino Vaz" Barão Geraldo - Campinas, São Paulo, CEP 13083-862, Brazil.
authors.forename: Iramaia Angélica
authors.initials: IA
authors.lastname: Neri-Numa
authors.affiliation: Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, Cidade Universitária "Zeferino Vaz" Barão Geraldo - Campinas, São Paulo, CEP 13083-862, Brazil.
authors.forename: Glaucia Maria
authors.initials: GM
authors.lastname: Pastore
mesh_terms: D001688:Biological Products / Q000378:metabolism*; D001709:Biotechnology / Q000379:methods* / Q000639:trends; D006017:Glycolipids / Q000737:chemistry* / Q000378:metabolism*; D013501:Surface-Active Agents / Q000737:chemistry* / Q000378:metabolism*
chemical_list: D001688:Biological Products; D006017:Glycolipids; D013501:Surface-Active Agents
keywords: Biosurfactants; Glycolipids; Mannosylerythritol lipids; Rhamnolipids; Sophorolipids; Surfactants; Trehalose lipids