Abstract
Five microorganisms out of 22 cultures previously isolated from fermenting corn meal produced vitamin B6. These included Hansenula subpelliculosa (strain 1), Moraxella sp. (strain 4), and Bacillus licheniformis (strains 6, 9, and 10). Microorganisms not producing vitamin B6 were: Streptococcus faecalis (strains 3, 8, 25, and 34); Lactobacillus brevis (strains 11, 12, 14, 15, 16, 3, 38, 41, 43, 44, and 45); Agrobacter spp. (strains 22 and 23). B. licheniformis strains 6 and 10 were studied further to establish optimum conditions for vitamin B6 production in corn meal. For strain 6, optimal initial pH and temperature were 7 and 45°C, respectively. For B. licheniformis strain 10, there was no initial pH effect and the optimal temperature was also 45°C.
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