Figure 3b. Effects of (NH₄)₂SO₄concentrations on methionine accumulation 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; (NH₄)₂SO₄concentrations, 20-80g/l; 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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