Microbial Poly-Glutamic Acid: Production, Biosynthesis, Properties, and Their Applications in Food, Environment, and Biomedicals

Authors: Verma Manika, Palanisamy Bruntha Devi, Sanjay Pratap Singh, Geereddy Bhanuprakash Reddy, Digambar Kavitake, Prathapkumar Halady Shetty

Source: Fermentation, Vol 11, Iss 4, p 208 (2025)

Subject Terms: polyglutamic acid, microbial PGA, biosynthesis, properties, applications, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: https://www.mdpi.com/2311-5637/11/4/208; https://doaj.org/toc/2311-5637

Access URL: https://doaj.org/article/4df90a74b1c041c4b01ee68705f3b5de

Biosynthesis, classification, properties, and applications of Weissella bacteriocins

Authors: Jahnavi Kumari Singh, Palanisamy Bruntha Devi, G. Bhanuprakash Reddy, Amit K. Jaiswal, Digambar Kavitake, Prathapkumar Halady Shetty

Source: Frontiers in Microbiology, Vol 15 (2024)

Subject Terms: Weissella genus, Weissella bacteriocins, biosynthesis, properties, food and health applications, Microbiology, QR1-502

File Description: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2024.1406904/full; https://doaj.org/toc/1664-302X

Access URL: https://doaj.org/article/a736a10080464beb90913b3a91afce3f

Chemical modification of bacterial exopolysaccharides: Antioxidant properties and health potentials

Authors: Irshad Ahmad Shah, Digambar Kavitake, Swati Tiwari, Palanisamy Bruntha Devi, G. Bhanuprakash Reddy, Krishna Kumar Jaiswal, Amit K. Jaiswal, Prathapkumar Halady Shetty

Source: Current Research in Food Science, Vol 9, Iss , Pp 100824- (2024)

Subject Terms: Bacteria, Exopolysaccharides (EPS), Chemical modifications, Antioxidant potential, Health benefits, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2665927124001503; https://doaj.org/toc/2665-9271

Access URL: https://doaj.org/article/4537fcf21e36445e838663bc6f01a619

Functional traits of Selenium accumulating lactic acid bacteria as a probiont from fermented foods of an Indian tribal community

Authors: Jeyaraj Gnanaprakash, Jayamanohar Jabastin, Muthu Vijayasarathy, Suresh Rajendran, Palanisamy Bruntha Devi

Source: Journal of Agriculture and Food Research, Vol 12, Iss , Pp 100601- (2023)

Subject Terms: Fermented foods, Lactic acid bacteria, Enterococcus faecalis, Selenium accumulation, Probiotics, Functional traits, Agriculture (General), S1-972, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2666154323001084; https://doaj.org/toc/2666-1543

Access URL: https://doaj.org/article/7d659d918f7445f59c300e830ca98dd9

Effect of starter culture on underutilized millet-legume based Indian traditional fermented product in streptozotocin-induced diabetic rats

Authors: Palanisamy Bruntha Devi, Suresh Rajendran

Source: Journal of Agriculture and Food Research, Vol 11, Iss , Pp 100483- (2023)

Subject Terms: Finger millet-horse gram blend, Fermentation, Dosa, Functional foods, Diabetic rats, Hyperglycaemia, Agriculture (General), S1-972, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2666154322002162; https://doaj.org/toc/2666-1543

Access URL: https://doaj.org/article/0d6c744e71ad43eda9793b496d5854ac

Oxidative stress alleviating potential of galactan exopolysaccharide from Weissella confusa KR780676 in yeast model system

Authors: Digambar Kavitake, Bhavana Veerabhadrappa, S. J. Sudharshan, Sujatha Kandasamy, Palanisamy Bruntha Devi, Madhu Dyavaiah, Prathapkumar Halady Shetty

Source: Scientific Reports, Vol 12, Iss 1, Pp 1-15 (2022)

Subject Terms: Medicine, Science

File Description: electronic resource

Relation: https://doaj.org/toc/2045-2322

Access URL: https://doaj.org/article/63a19e8c5e3044aaa7db006d88e897f7

Enhancement of nutritional value of finger millet-based food (Indian dosa) by co-fermentation with horse gram flour.

Authors: Palanisamy, Bruntha Devi¹ (AUTHOR) brundha.biotech@gmail.com, Rajendran, Vijayabharathi¹ (AUTHOR), Sathyaseelan, Sathyabama¹ (AUTHOR), Bhat, Rajeev² (AUTHOR), Venkatesan, Brindha Priyadarisini¹ (AUTHOR)

Source: International Journal of Food Sciences & Nutrition. Feb2012, Vol. 63 Issue 1, p5-15. 11p.

Subject Terms: *NUTRITIONAL value, *RAGI, *FOOD fermentation, *PROTEIN content of food, *LEGUMES, *FLOUR, *LACTIC acid bacteria, *AMINO acids in nutrition, *STARCH content of food