Screening of Poly-Glutamic Acid (PGA)-Producing Bacillus Species from Indian Fermented Soybean Foods and Characterization of PGA

This present work is aimed to screen the PGA-producing Bacillus spp. from naturally fermented soybean foods of Arunachal Pradesh in India and characterize poly-glutamic acid (PGA) extracted A total 50 isolates were screened for high stickiness 165 bacterial isolated 34 samples viz., grep chhurpi, peha/paeha, peron namsing, peruñyaan. Based on 16S rRNA gene sequence analysis, identified as Viscosity species measured, out which 7 showing ≥0.03 Pa.s (30 cP) viscosity selected velezensis GC1-42, B. siamensis GC4-36, subtilis PH3-21, PN1-14, PH6-29, tequilensis PN9-22, safensis subsp. PY1-19 PGA production. Amino analysis seven showed molecular weight (>600 kDa). PY1-19, peruñyaan, 78.9% glutamic acid, antagonistic properties against pathogenic bacteria had ability produce phytase with no hemolytic activity. Hence, this strain was a potential starter prepare peruñyaan at laboratory, final product production around 11 g/L.