L-Lysine is essential for human and animal nutrition and may be added to food and feed materials to improve the protein quality. It is utilized in human medicine, in cosmetics and in the pharmaceutical industry, particularly in the formulation of diets with balanced amino acid co...
Open access
Research Article10.9734/jamb/2023/v23i6728
L-Lysine is one of the 9 amino acids which are essential for human and animal nutrition. It is a basic building block of all proteins and cannot be synthesized biologically in the body. The influence of vitamins, antibiotics and growth stimulators on L-lysine production by Bacil...
Open access
Research Article10.9734/jamb/2023/v23i5724
The influence of amino acids and trace elements on L-lysine production by Bacillus subtilis using agricultural products as carbon and nitrogen sources was studied. The L-lysine producing bacteria had already been isolated from Nigerian soil. They were purified and identified as B...
Open access
Research Article10.9734/acri/2023/v23i1550
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 Article10.9734/mrji/2022/v32i111351
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 Article10.9734/mrji/2022/v32i101350
The present study reports the optimization of process parameters for L-glutaminase production by Pseudomonas species ALG3. The L-glutaminase –producing bacterium had already been isolated from soil at a location within Chukwumemeka Odumegwu Ojukwu University, Uli in Anambra sta...
Open access
Research Article10.9734/acri/2022/v22i8546
R. C. Ndife, J. Okpalla, M. C. Nwankwo, N. A. Dibua, L. C. Eleanya, V. E. Ike, C. C. Ubajekwe, E. C. S. Okoye, N. M. Madukwuwenwe & I. C. Ndu-Osuoji·Journal of Advances in Microbiology·2026
Asparaginase is an enzyme which converts L-asparagine to L-aspartic acid produce asparaginase. Eukaryotic microorganisms like yeast and filamentous fungi such as Aspergillus, Penicillium and Fusarium species, have a potential for L-asparaginase production without side effects. Th...
Open access
Research Article10.9734/jamb/2026/v26i31093
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 Article10.9734/mrji/2025/v35i121684