title: Amino-acid composition and mycology of Sekete, a fermented product from Zea mays L.
abstract: The local procedure for preparing Sekete is described. The isolated microfungi, Aspergillus flavus Link., Cladosporium cladosporioides (Fres.) de Vries, and Alternaria tenuissima (Kunze) Wiltshire, were examined for various aspects of their physiology and biochemistry. Sekete is rich in important amino acids as alanine, leucine, tyrosine, and lysine, though proline and arginine are lacking. All the mycoflora isolated exhibited good secretion of extracellular enzymes. Pullulan, starch, soyabean meal, and corn steep liquor encouraged alpha-amylase production.
authors.affiliation: Department of Botany and Microbiology, University of Ibadan, Nigeria.
authors.forename: S O
authors.initials: SO
authors.lastname: Fapohunda
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D000596:Amino Acids / Q000032:analysis*; D002244:Carbon / Q000032:analysis; D005506:Food Contamination; D005516:Food Microbiology; D005658:Fungi / Q000032:analysis* / Q000201:enzymology / Q000378:metabolism; D009549:Nigeria; D009584:Nitrogen / Q000032:analysis; D003313:Zea mays / Q000032:analysis*; D000516:alpha-Amylases / Q000096:biosynthesis / Q000302:isolation & purification
chemical_list: D000596:Amino Acids; D002244:Carbon; D000516:alpha-Amylases; D009584:Nitrogen