PGA was first observed by Ivanovics et al. produced by Bacillus anthracis strain during 1937. The traditional Japanese food natto (fermented product made from soyabean) consists of PGA and a fructan, and is pro­duced through fermentation using the strain Bacillus natto. PGA produced can be essentially of three types,

a polymer purely made of either D-glutamic acid, L-glu — tamic acid, or d and L-glutamic acid. Besides Bacillus, other microbial species from Archaea (Natrialba aegyp — tiaca, Natronococcus occultus), eubacteria as well as eu­karyotes (hydra) were found to produce PGA (Kocianova et al., 2005; Hezayen et al., 2001). PGA is one of the most utilized poly(amino acid)s, with multi­tude of applications ranging from agriculture to cos­metics, food industry and even pharmaceuticals (Buescher and Margaritis, 2007).