Lysine and methionine producing cultures of Lactobacillus and yeasts in bat
ch fermentation of ogi were selected by growth in the presence of the analo
gues, S-2-aminoethyl-L-cysteine (thialysine) and ethionine respectively. Th
e study shows that 42.5% of the Lactobacillus and 83.3% of the yeast isolat
es tested were capable of lysine production while 25.0% of the Lactobacillu
s and 87.8% of the yeast isolates produced methionine. The lysine and methi
onine yields of Lactobacillus were significantly (P<0.01) higher than that
of yeasts. The majority of the yeast isolates excreted most of the lysine a
nd methionine produced. More lysine was produced than methionine in all tes
ted isolates. (C) 2001 Elsevier Science B.V. All rights reserved.