Abstract
Twenty-fiveBacillus isolates comprising eight species fromdaddawa, daddawansoya, oglrl, okplhe andugba (all Nigerian fermented plant proteins) all produced glutamic acid in varying concentrations when grown in a basal medium. Glutamic acid release during the course of termentation indaddawa showed a corresponding release pattern by the fermentingBacillus subtilis isolate in the basal medium.
Résumé
Vint-cinq isolats deBacillus, comprenant nult espèces, à partir dedaddawa, dedaddawan-soja, d'origi, d'okpihe et d'ugba (toutes protéines fermentées de plantes Nigérianes) produlsent tous de l'acide glutamique en concentration variable lorsqu'on les cultive sur un milieu de base. Le profil de relarguage d'acide glutamique pendant la fermentation dedaddawa était semblable à celui de la fermentation par l'isolate deBacillus subtilis dans le milieu de base.
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Ogbadu, L.J., Okagbue, R.N. & Ahmad, A.A. Glutamic acid production byBacillus isolates from Nigerian fermented vegetable proteins. World J Microbiol Biotechnol 6, 377–382 (1990). https://doi.org/10.1007/BF01202118
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DOI: https://doi.org/10.1007/BF01202118