Production and Applications of Sophorolipids

Abstract Sophorolipids (SLs) are glycolipids produced by many yeast species. They are amphiphilic molecules and therefore possess the attributes of surfactants. Research has shown that they additionally possess various other useful biological and physicochemical properties that add value to SLs in certain applications. This chapter surveys the various natural yeast species known to produce SLs and documents the structural varieties of the products. The genetic engineering of the producing organisms and the resultant SLs being generated are described along with the advances in process development, that is, fermentation and purification together with the important process parameters such as productivity, yield, titers, and product types. Finally, the chapter concludes by surveying the all-important biological activities of SLs, such as antimicrobial, antiviral, antifungal, and anticancer properties, and demonstrates the emulsifying and taste sensory properties of SLs, useful in potential applications in the food industry.