Biosurfactants /bioemulsifiers (/BEs) are amphiphilic molecules that are produced by different microorganisms and have both hydrophilic and hydrophobic moieties. Scant information regarding their toxicity, combined with high production cost seems to be the major barrier for the limited uses of /BEs in the food area. In this work, Lactobacillus plantarum su. plantarum PTCC 1896 (probiotic) was used for BS/BE production in MRS medium. Also, in order to reduce the production cost of BS/BE, six abundant and low cost food and agricultural wastes, including whey, waste date, rice and wheat bran and straw were evaluated. The biosurfactant produced using whey exhibited the maximal surface tension reduction as compared to other produced and it was therefore selected for further studies. The produced in MRS and whey media were extracted, purified and characterized. Biochemical and FTIR spectroscopy analysis showed that the are structurally different polysaccharide-protein complexes. Moreover, screening of produced in MRS and whey media was performed based on their dynamic surface tension (DST) values measured by Wilhelmy plate tensiometry. The relationship between DST and structural and functional properties (anti-adhesive activity) of the was investigated. The results showed that the changes in the yield, productivity and structure of the were growth medium and incubation time dependent (p 0.05). Structurally different produced exhibited identical static surface tension (SST) values. However, differences among the structure/yield of the were observed through the measurement of their DST. The considerable dependence of DST on the concentration and composition of the BS proteins was observed (p 0.05). Moreover, the anti-adhesive activity of the BS was found to be positively correlated with DST. The results suggest that the DST measurement could serve as an efficient method for the clever screening of producer/ production condition. The results also showed that, the strain produced BE only in the rice bran hydrolysate medium. The BE amount reached around 0.7 g L -1 for 72 h of fermentation. The BE was extracted, purified, and its structural and thermal properties were evaluated. The functional groups and the structure of the molecule were revealed by GPC, FT-IR, 1 HNMR and 13 CNMR techniques. The BE was a water soluble extracellular high molecular weight ( 10 7 Da) ? -glucan (81.74%) bound with protein (18.18%). Thermal behavior was studied using DSC and TG analysis. Thermal analysis showed the BE broke down above 211.74 °C, and the melting point was 182.0 °C with the enthalpy value of 101.7 J g -1 . Also, it showed good emulsification activity for stabilizing oil at low pH values, high ionic strength, and high temperatures. These results might provide incentives for the industrial production of the biodegradable and safe /BEs introduced in this study, which seems to offer potential applications in the food and medical industries. Keywords: Anti-adhesive activity; Biosurfactant/bioemulsifier; Dynamic surface tension; Food-agricultural wastes; Lactobacillus plantarum su. plantarum PTCC 1896; Structural properties; Wilhelmy plate tensiometry