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 state. It was identified using cultural, biochemical and molecular characteristics. Optimization of L-glutaminase production was done by assessing the effect of various parameters using mineral salt medium contained in 250 ml flasks. The parameters included various bivalent metals, pH, surfactants, growth promoters, amino acids and fermentation time. The Results showed that the addition of FeSO4 stimulated optimum L-glutaminase yield of 38.36 U/ml by Pseudomonas species ALG3, while the least production was observed with MnSO4. Enhanced L-glutaminase yield of 30.73 U/ml was recorded at pH 8.0, while the lowest enzyme accumulation was observed at pH 9.0. The highest L-glutaminase accumulation of 82.25 U/ml was achieved with Tween 80, while the lowest yield was recorded with stearic acid. Urea, stimulated maximum L- Glutaminase yield of 43.82 U/ml, while minimum accumulation was observed with peptone. Proline stimulated highest L- glutaminase yield of 42.63U/ml, while the lowest yield was observed with tyrosine. Highest L- glutaminase yield (91.88 U/ml) was observed after 72h, the yield decreased thereafter. The results obtained in the study illustrated that the optimization of process parameters, increased appreciably the L-glutaminase yield of Pseudomonas species ALG3. This suggest that Pseudomonas species can be used for large scale production of L- glutaminase, which can offer great potential for applications in Medicine and food industry.

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. subtilis PR13 and B. subtilis PR9, using cultural, biochemical and molecular characteristics. Optimization of  some parameters which included amino acids and trace elements on L-lysine production by  Bacillus species was carried out. The L-lysine was produced in 250 ml flasks containing fermentation media (FM1 and FM2). The findings revealed that, enhanced lysine yield of 2.88mg/ml and 1.68 mg/ml by Bacillus subtilis PR13 and Bacillus subtilis PR9, was observed at in the presence of 0.1% (w/v) of glycine and leucine respectively. There was a negative correlation between amino acid and lysine production by the B. subtilis PR 13 (r= -0.74) and PR 9 (-0.55). The supplementation of 0.005 g/l of MgSO4.7H2O and FeSO4.7H2O enhanced optimum L-lysine yield of 2.56 mg/ml for B. subtilis PR 13 and 1.36 mg/ml for B. subtilis PR9. There was a positive correlation between MgSO4.7H2O and lysine production by the B. subtilis PR 13 (r=0.96) and FeSO4.7H2O and lysine production by B. subtilis PR9 (r= 0.94). The results obtained in the study, illustrated that the optimization of process parameters could increase L-lysine yield from agricultural products by B. subtilis PR13 and B. subtilis PR9.

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 Bacillus subtilis using agricultural products as carbon and nitrogen sources was examined. The L-lysine producing bacteria had already been isolated from Nigerian soil. They were purified and Identified as B. subtilis PR13 and B. subtilis PR9, using cultural and biochemical characteristics. The of  influence of vitamins, antibiotics and growth stimulators on L-lysine production by Bacillus subtilis PR13 and 9 was evaluated in 100 ml flasks containing 20 ml fermentation media (FM1 and FM2). The results obtained showed that, an enhanced lysine yield of 3.41 and 1.57 mg/ml by Bacillus subtilis PR13 and Bacillus subtilis PR9, was observed in the presence of 1 µg/ml  of biotin and  10 µg/ml respectively. The supplementation of 0.04 units/ml of penicillin, enhanced optimum L-lysine yield of  2.38 mg/ml for B. subtilis PR 13 and 1.64 mg/ml for B. subtilis PR9 respectively. The addition of  0.1% w/v peptone and yeast extract, enhanced optimum L-lysine yield of  2.66 mg/ml for B. subtilis PR 13 and 1.72 mg/ml for B. subtilis PR9 respectively. There was a positive correlation between peptone and L-lysine production by  B. subtilis PR13 (r= 0.85) and yeast extract and L- lysine production by B. subtilis PR9 (r= 0.54). The results obtained in the study showed that the supplementation of the fermentation media with  some vitamins, antibiotics and growth stimulators enhanced the L-lysine yield of  B. subtilis PR13 and  B. subtilis PR9.

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 locations within Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra state. The soil samples were serially diluted and inoculated on sterilized skim milk agar plates. The plates were incubated at 30oC for 72 h. A clear zone around the colonies gave an indication of protease-producing bacteria isolates.   The selected protease producers were subsequently used for shake flask fermentation in 50 ml sterile medium. Optimization study was conducted to determine the effect of carbon sources, nitrogen sources, trace elements, agitation rates and pH.  Twenty one bacteria isolates were found to be active protease producers and isolates RS-5 and OS-9 had the highest zone of clearance of 13.5 and 12.1 mm respectively. The result of submerged production of protease by the  bacteria isolates  revealed that the isolates RS-5 and OS-9 accumulated maximum protease yield of 3.23 and 2.71 U/ml respectively. The isolates were Gram positive and endospore formers, and were identified as Bacillus sp. RS-5 and OS-9.The addition of Starch and maltose stimulated optimum protease production of 3.47 and 2.77 U/ml by Bacillus sp. RS-5 and OS-9 respectively. Beef extract enhanced maximum enzyme yield of 3.35 and 2.90 U/ml for Bacillus sp. RS-5 and OS-9 respectively. Maximum protease yield of 3.28 U/ml for Bacillus sp. RS-5 and 2.85 U/ml for Bacillus sp. OS-9 was obtained by the supplementation of 0.4 g/l of FeS04 respectively. The maximum protease yield was observed at agitation rate of 200 rpm for Bacillus sp. RS-5 and 170 rpm for Bacillus sp. OS-9. At pH8, protease accumulation was highest for Bacillus sp. RS-5 and OS-9. The study revealed that the soil harbours some protease-producing bacteria strains and protease production can be greatly enhanced through optimization of process parameters.

Improving the malting properties of local sorghum [Dawa] (sorghum vulgare) was investigated. Malting is the germination of cereal gain in moist air under controlled conditions, the primary objective being to promote the development of enzymes which are not present in the ingeminated grain. Steeping, germination and kilning temperatures and conditions were altered to affect the improvement of the malt to be produced. Aseptic conditions were employed to avoid contamination of the process. A steeping regime of 52 h was adopted. The steeping cycle involves 22 h water steep and 8 hours air rest. Germination was done for 5 days during to initiate enzyme development. Kilning was done in an oven for 24 h at 50 °C to arrest germination. After these, grain and malt analyses were carried out. During the analyses, the following results were obtained: moisture content (5.4%), thousand corn weight (28.5g), germinative energy (95.5%), germinative capacity (90%), cold water extract (44.8%), hot water extract (23%) and malting loss (13%). The result obtained shows that the sorghum variety had high malting loss which was attributed to the high germination temperature used. Also from the result, a Germinative capacity of 90% was gotten. This makes the sorghum (Dawa) variety a good grain raw material for brewing.