Figure 3a. Effects of nitrogen sources on methionine production by B. amyloliquefaciens and B. pumilus (Medium composition: KH₂PO₄, 0.05g; K₂HPO₄, 0.05g; MgSO₄.7H₂O, 0.1g; FeSO₄.7H₂O, 0.001g; MnSO₄.4H₂O, 0.001g; CaCO₃, 20.0g, glucose, 80.0g; nitrogen sources 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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