Publicação: Study of Bacillus spp. strains used in the production of gamma-polyglutamic acid in submerged culture
| dc.contributor.author | Campos, V [UNESP] | |
| dc.contributor.author | Pimentel Filho, N. J. | |
| dc.contributor.author | Medeiros, T. A. M. [UNESP] | |
| dc.contributor.institution | Universidade Estadual Paulista (Unesp) | |
| dc.contributor.institution | Universidade Federal de São Carlos (UFSCar) | |
| dc.date.accessioned | 2020-12-10T17:41:26Z | |
| dc.date.available | 2020-12-10T17:41:26Z | |
| dc.date.issued | 2020-06-01 | |
| dc.description.abstract | Gamma-polyglutamic (gamma-polyglutamic) acid has received considerable attention for environmental applications. gamma-polyglutamic acid can be produced by fermenting soybeans and by submerged culture using the bacterium Bacillus subtilis. Although it is practically impossible to chemically synthesise gamma-polyglutamic acid, this biopolymer can be obtained through microbial culture. The microorganism most commonly used in the production of gamma-polyglutamic acid, among other strains, is B. subtilis, which has been investigated for the production of biopolymers. The purpose of the present work was to evaluate the production of gamma-polyglutamic acid from submerged culture of different Bacillus strains. The evaluation of the efficiency of Bacillus strains in producing gamma-polyglutamic acid indicated that B. licheniformis produced a higher volume of the biopolymer than B. subtilis. The highest gamma-polyglutamic acid production by B. licheniformis was 398.1 mg L-1. B. licheniformis was found to be an L-glutamic acid-independent bacterium for the production of gamma-polyglutamic acid. B. licheniformis and B. subtilis growth and gamma-polyglutamic acid production rates were also influenced by the culture media. (c) All Rights Reserved | en |
| dc.description.affiliation | Sao Paulo State Univ, Sci & Technol Inst Sorocaba ICTS, Sao Paulo, Brazil | |
| dc.description.affiliation | Univ Fed Sao Carlos, Ctr Nat Sci, Buri, SP, Brazil | |
| dc.description.affiliationUnesp | Sao Paulo State Univ, Sci & Technol Inst Sorocaba ICTS, Sao Paulo, Brazil | |
| dc.description.sponsorship | Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) | |
| dc.description.sponsorship | Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) | |
| dc.description.sponsorshipId | CNPq: 400040/2016-6 | |
| dc.description.sponsorshipId | FAPESP: 2015/02650-8 | |
| dc.format.extent | 427-434 | |
| dc.identifier.citation | International Food Research Journal. Selangor: Univ Putra Malaysia Press, v. 27, n. 3, p. 427-434, 2020. | |
| dc.identifier.issn | 1985-4668 | |
| dc.identifier.uri | http://hdl.handle.net/11449/195640 | |
| dc.identifier.wos | WOS:000564145700004 | |
| dc.language.iso | eng | |
| dc.publisher | Univ Putra Malaysia Press | |
| dc.relation.ispartof | International Food Research Journal | |
| dc.source | Web of Science | |
| dc.subject | gamma-polyglutamic acid | |
| dc.subject | soybean fermentation | |
| dc.subject | submerged culture | |
| dc.subject | microorganisms | |
| dc.subject | genus Bacillus | |
| dc.title | Study of Bacillus spp. strains used in the production of gamma-polyglutamic acid in submerged culture | en |
| dc.type | Artigo | pt |
| dcterms.rightsHolder | Univ Putra Malaysia Press | |
| dspace.entity.type | Publication | |
| unesp.campus | Universidade Estadual Paulista (UNESP), Instituto de Ciência e Tecnologia, Sorocaba | pt |