Analysis of nutritional factors influencing the biosynthesis of amyloid bioemulsifier beam1 applicable in food industry

The time course of production of BE-AM1 was affected significantly by altering the release of the biomolecule from the surface of the bacterium. This will be the first study to analyse the effect of factors influencing the production of industrially important functional amyloid protein from bacterial source having potential in environmental remediation and microbial interaction.