Glutamic acid production byBacillus isolates from Nigerian fermented vegetable proteins-Reference-Cited by-同舟云学术

Glutamic acid production byBacillus isolates from Nigerian fermented vegetable proteins

Published:1990-12 Issue:4 Volume:6 Page:377-382
ISSN:0959-3993
Container-title:World Journal of Microbiology & Biotechnology
language:en
Short-container-title:World J Microbiol Biotechnol

Author:

Ogbadu L. J.,Okagbue R. N.,Ahmad A. A.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01202118.pdf

Reference13 articles.

1. Anosike, E.O. &Egwuatu, C.K. 1980 Biochemical changes during the fermentation of castor oil (Ricinus communis) seeds for use as seasoning agent.Plant Foods for Human Nutrition 30, 181?185.

2. Campbell-Platt, G. 1980 African locust bean (Parkia species) and its West African fermented food products, daddawa.Ecology of Food and Nutrition 9, 123?132.

3. Chattopadhyay, S.P. &Banerjee, A.K. 1973 Effect of composition and pH of medium on extracellular glutamic acid accumulation byBacillus cereus. Var mycoides 1085.Indian Journal of Microbiology 13, 169?173.

4. Agricultural Handbook;R.E. Gordon,1973

5. Nakayama, K. 1982 Amino acids. In:Prescot and Dunn's Industrial Microbiology, 4th edn. ed. Reed, G. pp. 749?801. Westport, CT: Avi.

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