Figure 2a. Effect of carbon sources on methionine production by Bacillus amyloliquefaciens and Bacillus pumilus (Medium composition: KH₂PO₄, 0.05g; K₂HPO₄, 0.05g; MgSO₄.7H₂O, 0.1g; FeSO₄.7H₂O, 0.001g; MnSO₄.4H₂O, 0.001g; CaCO₃, 20.0g, carbon source, 20.0g; (NH₄)₂SO₄, 10.0g; H₂O, 1L; pH 7.2)

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Screening of Methionine-producing Bacillus Species from Nigerian Fermented Food Condiments and Effects of Some Cultural Parameters on Methionine Accumulation

Ajogwu Tobechukwu Maximilian Cajetan, Ekwealor Chito Clare, Mbah Anthonia Nkiruka, Madukwe Ebelechukwu Judith, Ekwealor Ikechukwu Amechi

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