The gamma-polyglutamic acid production and characterization using fermented soybean substrate

• Grant number: 15/05064-2
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: September 01, 2015
• End date: November 30, 2015
• Field of knowledge: Interdisciplinary Subjects
• Principal Investigator: Valquiria de Campos
• Grantee: Eduarda Mihara
• Host Institution: Instituto de Ciência e Tecnologia. Universidade Estadual Paulista (UNESP). Campus de Sorocaba. Sorocaba , SP, Brazil

Abstract

The gamma-polyglutamic acid (gamma-PGA) is a homopolyamide composed of D- and L- glutamic acid units. This is an anionic biopolymer that has properties as solubility in water, a toxicity to the environment, addition of edible, and biodegradable. Because of these properties, has many environmental applications, among them, used as coagulants in water treatment. The c-polyglutamic acid is produced by fermentation of soybean using the bacterium Bacillus subtilis and it is found in mucilage soybean fermented foods like natto, a delicacy food consumed in Japan. The objective of this work is the natto production using soybean and the natto-moto, to boost the fermentation process. Later will be performed c-polyglutamic acid extraction, quantification, and characterization for future studies as a coagulant.