Efficient production of poly-γ-glutamic acid using computational fluid dynamics simulations by Bacillus velezensis for frozen dough bread making
This study aimed to evaluate poly-γ-glutamic acid (γ-PGA) production by the glutamic-dependent strain Bacillus velezensis CAU263 through fed-batch fermentation in a 5-L fermenter. A remarkable γ-PGA yield of 60.4 g/L with a conversion rate of 0.97 g/g (γ-PGA/L‑sodium glutamate) was achieved. To furt...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752500094X |
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