Production of pantothenic acid by microorganisms isolated from fermented corn meal
1988
Seven strains of microorganisms out of 35 examined produced pantothenic acid. These included 3 strains of Bacillus licheniformis, 3 strains of Enterobacter cloacae and 1 strain of Hansenula subpelliculosa. Microorganisms not producing pantothenic acid included: Streptococcus faecalis, Lactobacillus brevis, Moraxella sp., Pseudomonas sp. and Agrobacterium spp. The non-producers could not use B-alanine or pantoyl lactone or a combination of the two molecules which constitute pantothenic acid. Addition of sucrose (2%) to the nutrient broth reduced pantothenic acid production by about 68%. Control corn meal contained 0.44 +/- 0.02 mg pantothenic acid/100 g, whereas fermented corn meal contained 1.84 +/- 0.16 mg/100 g after 3 d and 1.48 +/- 0.5 mg/100 g after 5 d of fermentation.
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