Fermentation processes in foods often lead to changes in nutritional and biochemical quality
relative to the starting ingredients. Fermented foods comprise very complex ecosystems …

Fermented foods have unique functional properties imparting some health benefits to
consumers due to presence of functional microorganisms, which possess probiotics …

Poly-γ-glutamic acid (γ-PGA) is a naturally occurring biopolymer made from repeating units
of l-glutamic acid, d-glutamic acid, or both. Since some bacteria are capable of vigorous γ …

Bacillus species continue to be dominant bacterial workhorses in microbial fermentations.
Bacillus subtilis (natto) is the key microbial participant in the ongoing production of the soya …

This review article deals with the chemistry and biosynthesis of poly-(γ-glutamic acid)(γ-
PGA) produced by various strains of Bacillus. Potential applications of γ-PGA as thickener …

Poly (γ-glutamic acid)(PGA) is water-soluble, anionic, biodegradable, and edible biopolymer
produced by Bacillus subtilis. It has multifarious potential applications in foods …

Bacillus sp. is one of the most distinctive gram-positive bacteria, able to grow efficiently
using cheap carbon sources and secrete a variety of useful substances, which are widely …

This review article provides an updated critical literature review on the production and
applications of Polyglutamic Acid (PGA). α-PGA is synthesized chemically, whereas γ-PGA …

Nanoparticles (NPs) composed of chitosan (CS) and poly (γ-glutamic acid)(γ-PGA) were
prepared by a simple ionic-gelation method for oral insulin delivery. Fourier transform …

Poly-gamma-glutamic acid (γ-PGA) is a biodegradable, non-toxic, ecofriendly, and non-
immunogenic biopolymer. Its phenomenal properties have gained immense attention in the …