@article{jaem2020821,
author={{Judith, Madukwe Ebelechukwu and Nkiruka, Mbah Anthonia and Clare, Ekwealor Chito and Cajetan, Ajogwu Tochukwu Maximilian and Amechi, Ekwealor Ikechukwu},
title={Stimulation of Lysine Accumulation in the Broth Culture of <i>Bacillus</i> Species Isolated from Nigerian Fermented Food Condiments Using Agro-products},
journal={Journal of Applied & Environmental Microbiology},
volume={8},
number={2},
pages={39--45},
year={2020},
url={http://pubs.sciepub.com/jaem/8/2/1},
issn={2373-6712},
abstract={Fermented food condiments serve as taste enhancers in African diets and these products are broken down during fermentation by microorganisms to proteineous substances, releasing free amino acids like lysine. Lysine, an essential amino acid added to animals feed, is produced by <i>Bacillus</i> species. This study was undertaken to evaluate the stimulatory effects of agro-products on lysine production by <i>Bacillus </i>species isolated from fermented food condiments. The effects of synthetics carbon sources: Sucrose, maltose, galactose, glucose, lactose, fructose, and nitrogen sources: KNO<SUB>3</SUB>, NH<SUB>4</SUB>NO<SUB>3</SUB>, NH<SUB>4</SUB>Cl, (NH<SUB>4</SUB>)<SUB>2</SUB>SO<SUB>4</SUB> on lysine production by <i>Bacillus subtilis</i> and <i>Bacillus </i>licheniformis were examined. The influence of non-synthetic carbon sources: cassava, cocoyam, yam, plantain, millet, corn, potato, rice and nitrogen sources: soybean, cotton seed, cowpea, bambara nut, groundnut on lysine accumulation by the <i>Bacillus</i> species, were studied. Medium containing carbon and nitrogen sources (2:1), was inoculated with the <i>Bacillus </i>sp and incubated for 72h on a shaker at 160rpm and 30ˇăC. Lysine was determined from the broth culture. The <i>Bacillus </i>species produced lysine levels above 0.6mg/ml in all the synthetic medium except lactose and galactose medium of <i>Bacillus licheniformis</i>. A maximum yield of 1.0 mg/ml was accumulated by <i>Bacillus licheniformis </i>in a medium of fructose and (NH<SUB>4</SUB>)<SUB>2</SUB>SO<SUB>4. </SUB>The use of non-synthetic carbon and nitrogen sources stimulated lysine yields by the <i>Bacillus</i> species. Lysine accumulations of 3.63mg/ml and 3.73mg/ml were observed in culture broths of <i>Bacillus</i> <i>subtilis </i>and <i>B. licheniformis</i> respectively, containing rice hydrolysates and defatted groundnut meals. The stimulatory effect of agro-products on lysine production by the <i>Bacillus</i> species has proved that they are good substrates for use in the fermentation industry.},
doi={10.12691/jaem-8-2-1}
publisher={Science and Education Publishing}
}