ABSTRACT
Introduction Biosurfactant glycolipids are compounds with a sugar residue linked to a lipid hydrophobic moiety by a glycosidic bond; their structures vary in size, complexity, and function and they are part of the larger family of glycoconjugates. Microorganisms such as yeasts and bacteria can secrete large amounts of simple extracellular glycolipids containing a mono-or disaccharide glycosylated to a hydroxy fatty acid (FA) (1). The amphiphilic structure of these products imparts to them surfactant-like properties that make them attractive bioemulsifiers in which there is growing commercial interest (2,3).
