Effect of carbon and nitrogen sources on glucoamylase production inLactobacillus brevis

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dc.contributor.authorIlori, Matthew O.
dc.contributor.authorAmund, Olukayode O.
dc.contributor.authorOmidiji, O.
dc.date.accessioned2019-06-21T14:06:46Z
dc.date.available2019-06-21T14:06:46Z
dc.date.issued1996-04-11
dc.description.abstractA strain of Lactobacillus brevis produced extracellular glucoamylase. Induction of the glucoamylase occurred when saccharides such starch, dextrin, maltose, mannitol and sucrose were employed as sole carbon sources. Synthesis of the amylase also occurred when soybean extract and peptone were used as sole nitrogen sources. The organism could be employed as a starter culture for local food fermentation.en_US
dc.identifier.citationIlori, M.O, Amund, O.O and Omidiji, O. (1996) Effect of Carbon and Nitrogen Sources on Glucoamylase Production in Lactobacillus Brevi. Folia Microbiologica 41 (4)en_US
dc.identifier.urihttps://doi.org/10.1007/BF02814711
dc.identifier.urihttp://repository.elizadeuniversity.edu.ng/handle/20.500.12398/121
dc.language.isoenen_US
dc.publisherspringeren_US
dc.subjectFermentationen_US
dc.subjectOrganismen_US
dc.titleEffect of carbon and nitrogen sources on glucoamylase production inLactobacillus brevisen_US
dc.typeArticleen_US
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