Abstract
Bacillus subtilis(natto) Takahashi, used to prepare the fermented soybean product natto, was grown in a basal medium containing 5% (w/w) sucrose and 1.5% (w/w) l-glutamate and produced 58% (w/w) poly(γ-glutamic acid) and 42% (w/w) levan simultaneously. After 21 h, 40–50 mg levan ml-1had been produced in medium containing 20% (w/w) sucrose but without l-glutamate. In medium containing l-glutamic acid but without sucrose, mainly poly(γ-glutamic acid) was produced.
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Revisions requested 28 August 2004/14 October 2004; Revisions received 11 October 2004/22 November 2004
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Shih, IL., Yu, YT. Simultaneous and selective production of levan and poly(γ-glutamic acid) by Bacillus subtilis . Biotechnol Lett 27, 103–106 (2005). https://doi.org/10.1007/s10529-004-6936-z
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DOI: https://doi.org/10.1007/s10529-004-6936-z