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Sixty isolates of\n                    <jats:italic>Bacillus<\/jats:italic>\n                    spp. were collected from 28 sources (agricultural soil, local market vegetables, and fruits). Preliminary screening was performed on selective plates; 37 strains were selected on the basis of their ability to form a slimy mucoid colony. All isolates were studied for morphological and microscopic characters and identified by biochemical tests; a test for the production of \u03b3\u2010PGA was conducted with spectrophotometric determination of the polymer concentration at 216\u00a0nm. The best local strain B3, causing 2.54\u00a0g\/mL of polymer, was chosen. Isolated strain was designated ARM24 and was published elsewhere with 99% identity as\n                    <jats:italic>B. cereus<\/jats:italic>\n                    ARM24 under the GenBank accession number. Optimization studies indicated that the optimum conditions for \u03b3\u2010PGA production were 37\u00b0C, pH 7, inoculum size 2\u00a0mL, shaking speed 200\u00a0rpm, and fermentation time 48\u00a0h using grape pomace juice as carbon source and soybean meal with salting out as nitrogen source. The polymer was precipitated from cold 99% ethanol with a recovery rate of 3:1, purified by dialysis bags (10,000\u00a0Da), and characterized by Fourier transform infrared (FT\u2010IR), thin\u2010layer chromatography (TLC),\n                    <jats:sup>1<\/jats:sup>\n                    H\u2010NMR, and high\u2010performance liquid chromatography (HPLC).\n                  <\/jats:p>","DOI":"10.1002\/bab.70189","type":"journal-article","created":{"date-parts":[[2026,6,13]],"date-time":"2026-06-13T06:39:43Z","timestamp":1781332783000},"page":"2510-2531","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Optimization and Characterization of Poly\u2010\u03b3\u2010Glutamic Acid Production From a Locally Isolated\n                    <i>Bacillus cereus<\/i>\n                    ARM24"],"prefix":"10.1002","volume":"73","author":[{"given":"Mohammed Jabbar Hafiz","family":"Al\u2010Wahili","sequence":"first","affiliation":[{"name":"Department of Food Science, College of Agriculture University of Basrah  Basrah Iraq"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alaa Jabbar Abd","family":"Al\u2010Manhel","sequence":"additional","affiliation":[{"name":"Department of Food Science, College of Agriculture University of Basrah  Basrah Iraq"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rawdah Mahmood","family":"Al\u2010Ali","sequence":"additional","affiliation":[{"name":"Department of Food Science, College of Agriculture University of Basrah  Basrah Iraq"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rawaa H.","family":"Tlay","sequence":"additional","affiliation":[{"name":"Department of Food Science, Faculty of Agricultural Engineering Damascus University  Damascus Syria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tarek Gamal","family":"Abedelmaksoud","sequence":"additional","affiliation":[{"name":"Food Science Department, Faculty of Agriculture Cairo University  Giza Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,6,12]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation11040208"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.55251\/jmbfs.10075"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1186\/s13568-025-01897-3"},{"issue":"2","key":"e_1_2_10_5_1","first-page":"1","article-title":"Optimization of Fermentation Conditions for \u03b3\u2010PGA Production by Bacillus subtilis QM3","volume":"11","author":"Dong B.","year":"2024","journal-title":"Open Access Library Journal"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.17798\/bitlisfen.1207755"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/microorganisms13040917"},{"issue":"1","key":"e_1_2_10_8_1","first-page":"45","article-title":"Application of Poly\u2010\u03b3\u2010Glutamic Acid in Dairy Foods: Improving the Texture and Shelf Life of Yogurt","volume":"105","author":"Kim M. 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