Characterization of the Bacillus subtilis ywsC Gene, Involved in γ-Polyglutamic Acid Production

By Yuji Urushibata, S. Tokuyama, Y. Tahara. 2002

89 citations recorded by the source corpus.

Subfields: Ecology, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/b1228bc6569add3cec2dbd49a86290506c7fb71a

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Ecology

1. Bernd H. A. Rehm
2. Koichi Watanabe
3. W. Holzapfel
4. J. Tamang

In Molecular Biology

1. Bernd H. A. Rehm
2. Koichi Watanabe
3. W. Holzapfel
4. J. Tamang

Citations in the corpus

• Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, background): “Some strains of B. subtilis produce λ-polyglutamic acid (PGA) which is an amino acid polymer commonly present in Asian fermented soybean foods, giving the characteristic of a sticky texture to the product (Urushibata et al., 2002; Nishito et al., 2010).”
• Bacterial polymers: biosynthesis, modifications and applications (2010, background): “PgsB and PgsC (also known as CapC) both have ATPase activity that is increased by the addition of PgsA (also known as CapA and PgsAA), suggesting that all three proteins might constitute the PGA synthetase multiprotein complex in vivo”