Improved production of natural food preservative ε-poly-l-lysine using a novel producer Bacillus cereus
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference27 articles.
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2. Optimization of medium for enhancement of ε-Poly-L-Lysine production by Streptomyces sp. M-Z18 with glycerol as carbon source;Chen;Bioresource Technology,2011
3. Antibacterial and anticancer activity of ε-poly-l-lysine (ε-PL) produced by a marine Bacillus subtilis sp;El-Sersy;Journal of Basic Microbiology,2012
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1. Characterization of antibacterial aerogel based on ɛ-poly-l-lysine/nanocellulose by using citric acid as crosslinker;Carbohydrate Polymers;2022-09
2. A Study of Type II ɛ-PL Degrading Enzyme (pldII) in Streptomyces albulus through the CRISPRi System;International Journal of Molecular Sciences;2022-06-15
3. Epsilon-poly-L-lysine: Recent Advances in Biomanufacturing and Applications;Frontiers in Bioengineering and Biotechnology;2021-09-28
4. Molecular Dynamics and Spin-Lattice NMR Relaxation in $$\alpha$$- and $$\varepsilon$$-Polylysine;Applied Magnetic Resonance;2020-09-14
5. Evaluation of the Antimicrobial and Antioxidant Activity of a Natural Preservative in Cooked Ham;Revista Virtual de Química;2019
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