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. 2018 Feb 22;18(5):317–325. doi: 10.1002/elsc.201700149

Figure 5.

Figure 5

The effect of NaCl concentrations (A), high temperature (B), and pH (C) on stability of the biosurfactant produced by M. circinelloides, and the effect of high temperature and centrifugation on stability of emulsion produced by fermentation broth of the strain (D).