Poly(ε-L-lysine) and poly(L-diaminopropionic acid) co-produced from spent mushroom substrate fermentation: potential use as food preservatives-Reference-Cited by-同舟云学术

Poly(ε-L-lysine) and poly(L-diaminopropionic acid) co-produced from spent mushroom substrate fermentation: potential use as food preservatives

Published:2022-02-21 Issue:3 Volume:13 Page:5892-5902
ISSN:2165-5979
Container-title:Bioengineered
language:en
Short-container-title:Bioengineered

Author:

Wang Mingxuan¹,Rong Chunchi²

Affiliation:

1. Institute of Food Science and Engineering, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, Yangpu District, China

2. School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing,Gulou, China

Funder

National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,General Medicine,Bioengineering,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/21655979.2022.2040876

Reference48 articles.

1. NRPSs and amide ligases producing homopoly(amino acid)s and homooligo(amino acid)s

2. Poly(Î³-l-diaminobutanoic acid), a novel poly(amino acid), coproduced with poly(É-l-lysine) by two strains ofStreptomyces celluloflavus

3. Short-Chain Poly(γ-diaminobutanoic acid), A Poly(amino acid) Produced by a Marine Bacteria Bacillus pumilus

4. Panorama of poly-ε-lysine

5. Review on production and medical applications of ɛ-polylysine

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