ArticleWorld journal of microbiology & biotechnology2022
Structural and genetic insights into a poly-γ-glutamic acid with in vitro antioxidant activity of Bacillus velezensis VCN56.
Article in World journal of microbiology & biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 22 citations in OpenAlex.
- Enhancement of Poly-γ-glutamic Acid Formation and Antioxidant Activity inAntioxidants (Basel, Switzerland) · 2026Article
- Comparative genomic analysis of poly-γ-glutamic acid producing Bacillus licheniformis strains isolated from dairy products.Journal, genetic engineering & biotechnology · 2026Article
- Intestinal Microbiota Mediates the Beneficial Effects of γ-Polyglutamic Acid on Calcium Homeostasis and Bone Properties in Lambs.International journal of molecular sciences · 2026Article
- Stress response regulation to extracellular polymeric substances biosynthesis in Bacillus licheniformis.Microbial cell factories · 2025Article
- Production and Characterization of Poly-γ-Glutamic Acid byMicroorganisms · 2025Article
- Microbial production and functional assessment ofFrontiers in microbiology · 2025Article
- New insight into protective effect against oxidative stress and biosynthesis of exopolysaccharides produced by Lacticaseibacillus paracasei NC4 from fermented eggplant.Current genetics · 2024Article
- Draft genome sequence ofMicrobiology resource announcements · 2024Article
- Metabolic and genomic analysis deciphering biocontrol potential of endophytic Streptomyces albus RC2 against crop pathogenic fungi.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2023Article
Corrections and comments
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Authors and funding
12 authors at 2 institutions in 1 country.
Funding
Abstract
Poly-γ‑glutamic acid (γ‑PGA) produced by Bacillus species is a natural biopolymer, which is widely used in various fields including food, pharmaceuticals, and cosmetics. In this study, the screening of 19 Bacillus isolates derived from traditionally fermented foods revealed that Bacillus velezensis VCN56 was the most potent γ‑PGA producer. The maximum concentration of crude γ‑PGA was 32.9 ± 1.5 g/L in the PGA-3 medium containing glycerol, citric acid, sodium glutamate, NH
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