J. Okpalla

The Influence of Agitation Rates, pH and Calcium Carbonate on L-lysine Production by Bacillus subtilis using Agricultural Products as Carbon and Nitrogen Sources

J. Okpalla & I. A. Ekwealor · Microbiology Research Journal International · 2022

L-Lysine is an essential amino acid that is required in the diet of humans and animals. It is utilized in human medicine, cosmetics and pharmaceutical industry. ’The influence of agitation rates, pH and calcium carbonate on L-lysine production by Bacillus subtilis using  agricult...

Open access Research Article 10.9734/mrji/2022/v32i111351

Protease Production by Submerged Fermentation in Shake Flasks Using Bacillus sp. Isolated from the Soil

J. Okpalla, D. A. Onyekuru, I. E. Duru & T. O. Mba · Microbiology Research Journal International · 2022

Proteases are one of the most industrially important enzymes, which account for about 60% of total enzyme market. Protease production by submerged fermentation in shake flasks using Bacillus sp. isolated from the soil was studied. Soil samples were collected from different locati...

Open access Research Article 10.9734/mrji/2022/v32i101350

Production of Lactic Acid Using a Co-culture of Lactobacillus paracasei and Levilactobacillus brevis

E.I. DURU, J. Okpalla, M.C. NWANKWO, C.C. UBAJEKWE, V.E. IKE, E.C.S OKOYE, C. E. ONWUEKWE, N.M. MADUKWUWENWE, I.C. NDU-OSUOJI & C.C. CHUKWUMA · Microbiology Research Journal International · 2025

Lactic acid bacteria (LAB) are the most important bacteria in desirable food fermentations, being responsible for the fermentation of sourdough bread, fermented foods and beverages, all fermented milks and fermented vegetables. They play essential roles in the production of all d...

Open access Research Article 10.9734/mrji/2025/v35i121684