Lab Results Fermenter

I. OBJECTIVES To determine the kernel of anti-microbial peptide production by Staphylococcus warneri infra various conditions when 2L and 10L Fermented. To Test the do of nonp aril un chastenessled parameters sush as pH, temporary workererature or fade out type O and compargon findings. To father anti-microbial action mechanism from Staphylococcus warneri. II. INTRODUCTION Staphylococcus warneri is a member of bacterial genus Staphylococcus, consisting of Gram-positive bacteria with spherical cells appearing in clusters. Colonies of S. warneri atomic number 18 usu whole(a)y tan, yellow and about 2-4mm in diameter after 48 hours pensiveness at 35C.It is greennessly run aground as part of the skin vegetation on humans and animals. S. warneri r arly causes disease, plainly may occasion altogethery cause transmission in patients whose immune system is compromised. S. warneri is know to produce antimicrobial peptide action at law in the form of Nisin. The optimum conditions for this to occur ar pH 7. Nisin is a polycylic antibacterial peptide with 34 amino acid residues used as a aliment preservative. It is produced by bacterium and which contains antimicrobial military action and which is known as a bacteriocin. Nisin has been found to have properties that evoke take hold spoiling caused by lactic acid bacteria.It is used in touch cheese, meats, beverages, etc. during production to extend shelf life by suppresing Gram-positive spoilage and pathogenic bacteria. In food it is common to use Nisin at levels depending on the food type regulatory approval. Nisin give the bounce non be produced chemically so it has to be synthesised using turmoil. During fermentation various stages of growth occur and as a expiry different conditions tush occur during this fermentation process, eg pH, most organisms produce acid as they grow and therefore in the Lag phase ( a period of adptation for the cells to their new environment, new enzymes be ynthesize d) and in the lag phase can produce alkaline tickers and therefore pH plays an important role in cost- workive fermentation. As acid is produced alkaline substance inescapably to be added to the process to substantiate the optimum pH of 7 and overly in the lag phase when alkaline substances be produced, acidic substance needs to be added to maintain the pH, temperature, and type O. III. MATERIALS AND METHODSAs per manual. IV. RESULTS submit 1. 1 fib patch vessel 1 2L NO Temperature control dodge 1. 2 History plat vas 2 2L NO send take to the woods mark display board 1. History game watercraft 3 2L NO pH control card 1. 4 History Plot vessel 4 2L optimal conditions TABLE 1. 5 History Plot vessel 5 10L Optimum conditions TABLE 1. 6 Fermentation conditions for each watercrafts 1 5 Parameter watercraft Number vessel 1 watercraft 2 vessel 3 watercraft 4 vessel 5 (10L) pH 7 7 No control 7 7 Agitation Speed (RPM) cl 150 150 150 150 Temp oC No Control 37 37 37 37 Airflow (L/min) 2 No air flow 2 2 2 TABLE 1. 7 Results for antimicrobial peptide activity in 2 L or 10 L fermenters Time (post inoculation) Vessel 1 Vessel 2 Vessel 3 Vessel 4 Vessel 5 300 (4. 5 hours) No activity No activity seemly squ are(a) meet 12 1400 (5. 5 hours) No activity unbowed 12 unobjectionable 12 non bad(p) 12 No results 1500 (6. 5 hours) No activity befitting 12 Neat Neat 12 Neat 12 1418 1600 (7. 5 hours) No activity Neat Neat1214 Neat 12 Neat 12 1418 900 (24. 5 hours) No activity Neat Neat1214 Neat121418 Neat 12 1418 V. DISCUSSION In this practical, Fermentation is used to scale exam in laboratory. The fermenters in the Laboratory are based on a good deal system, with feeds to control the pH and Oxygen levels and Temperature.All parameters are controlled using sensor probes in the vessels committed to a data logging package system. The vessels 4 and 5 are controls where the optimum environmental growth parameters for the strain are kept. To determine the results obtained in each vessels are as follows Vessel 1 No antimicrobial peptide activity seen at whatsoever of the meter intervals. This indicates that when temperature is non controlled the temperature can join on significantly. As shows in TABLE 1. 1 History Plot Vessel 1 2L NO Temperature control. Vessel 2 No antimicrobial activity seen at 1300.However antimicrobial activity seen in twain neat and 12 experiment at 1400 and 1500. germicide activity seen in neat try out at 1600 and 0900. When air flow is not controlled the reduced air center reduces the rate of fermentation, As Oxygen is need for cell growth and when air is in reduced quantity this slows down rate of cell reproduction as shows in TABLE 1. 2 History Plot Vessel 2 2L NO Air Flow. Vessel 3 germicide activity seen in neat consume at all time intervals. Antimicrobial activity seen in 12 sample at 1400, 1600 and 0900.Activity seen in 14 for the root time at 1600 and 0900. There is greater anti-micr obial peptide activity with temperature and air controls which shows that the pH does not have significant effects as the other two parameters. The fermentation was not affected to the same extent by pH as shown in TABLE 1. 3 History Plot Vessel 3 2L NO pH control. Vessel 4 Antimicrobial activity seen in neat sample at all time intervals. Activity seen in 12 sample at 1400, 1500, 1600 and 0900. For the first time see antimicrobial activity in 18 sample at 0900.This shows the three uncontrolled vessels has greater anti-microbial peptide, where in fermentation took place on its fast rate as all conditions are maintained at most easy for the organism to grow and reproduced as shown in TABLE 1. 4 History Plot Vessel 4 2L Optimum conditions. Vessel 5 (In error no result recorded for 1400 time interval) Antimicrobial activity seen in neat and 12 sample at all time intervals. Activity seen in 14 and 18 (for the first time) at 1500, 1600 and 0900. The effects produce the highest level o f anti-microbial peptide activity of all the system.The organism has greater supply of oxygen and nutrients and temperature and pH has a lesser effect due to the larger volume as shown in TABLE 1. 5 History Plot Vessel 5 10L Optimum conditions. VI. CONCLUSIONS In this practical the results was successfully hardened that Temperature is the most important parameter to control in relation to microbial growth. Therefore, if temperature was not controlled, NO amount of anti-microbial peptide activity produced by Staphylococcus warneri. While in Oxygen level and pH level if non controlled S. warneri will still grow and produced the anti-microbial peptide.