ArticleScientific reports2018
Stimulatory effects of amino acids on γ-polyglutamic acid production by Bacillus subtilis.
Article in Scientific reports, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed, 37 citations in OpenAlex.
- Metabolomic insights into glutamate-induced γ-PGA biosynthesis and process optimization in Bacillus subtilis SCP017-03 for scalable production.Bioprocess and biosystems engineering · 2025Article
- Characterization and optimization of mnn11Δ-mediated enhancement in heterologous protein production in Kluyveromyces marxianus.Microbial cell factories · 2025Article
- Metagenomic-Metabolomic Mining ofFrontiers in microbiology · 2022Article
- Metabolic Profiling-Based Evaluation of the Fermentative Behavior ofFoods (Basel, Switzerland) · 2020Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This paper is about study to increase the γ-PGA yield by developing new methods. The effect of various amino acids on production of γ-PGA by Bacillus subtilis Z15 was investigated. The γ-PGA yield was increased 23.18%, 12.15% and 31.46%, respectively, with 3 g/L aspartic acid (0 h), 1.5 g/L phenylalanine (0 h) and 7 g/L glutamic acid (24 h). Additonally, crude extract of glutamic acid after isoelectric crystallization (CEGA)could be a replacement for glutamate for γ-PGA production. Then, response surface methodology (RSM) was used for further optimization. The final media ingredient of amino acids were obtained as follow: CEGA 9 g/L, aspartic acid 4 g/L, phenylalanine 1.55 g/L. By applying this receipt in 5-L bioreactor, the γ-PGA yield reached 42.92 ± 0.23 g/L after 44 h, which is 63.1% higher than the control without amino acids for production. In addition, amino acids could shorten the lag phase and the average fermentation time (44 h versus 48 h). Fermentation with amino acids addition can be an positive option for γ-PGA production.
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