2015
DOI: 10.7317/pk.2015.39.5.801
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Properties of Polyglutamic Acid Produced by Bacillus subtilis ATCC 6633 in Rehydrated Whey Powder Supplemented with Different Carbon Sources

Abstract: In this study, the use of rehydrated whey powder (RWP) solutions containing different carbon sources (citric acid, ammonium sulfate, or glutamic acid) for γ-poly(glutamic acid) (γ-PGA) by Bacillus subtilis ATCC 6633 was explored. After 72 h of fermentation at 30 o C, cell growth, γ-PGA production, molecular weight by SDS-PAGE, rheological properties and NMR analysis of γ-PGA were determined. The growth of B. subtilis was significantly different during 72 h of fermentation in RWP, medium E, and RWP containing c… Show more

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“…γ-PGA is a water-soluble substance because of its single-chain molecular structure and hydrophilic groups. It can increase the viscosity of water and subsequently alter a number of soil properties after dissolving in water [ 39 ]. γ-PGA SAP is a water-insoluble three dimensional network structure modification of γ-PGA ( Fig 1 ).…”
Section: Discussionmentioning
confidence: 99%
“…γ-PGA is a water-soluble substance because of its single-chain molecular structure and hydrophilic groups. It can increase the viscosity of water and subsequently alter a number of soil properties after dissolving in water [ 39 ]. γ-PGA SAP is a water-insoluble three dimensional network structure modification of γ-PGA ( Fig 1 ).…”
Section: Discussionmentioning
confidence: 99%