Lab Results Fermenter

I. OBJECTIVES To determine the amount of anti- microbial peptide proceeds by Staphylococcus warneri under various conditions when 2L and 10L Fermented. To Test the make of atomic number 53 un retainled parameters sush as pH, Temperature or dissolved group O and comp are findings. To go anti-microbial practise 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 are ordinarily tan, yellow and about 2-4mm in diameter after 48 hours brooding at 35C.It is commonly found as part of the spit out flora on humans and animals. S. warneri rarely causes disease, but may on occasion cause infection in patients whose immune system is compromised. S. warneri is known to issue antimicrobial peptide legal action in the form of Nisin. The best conditions for this to occur are pH 7. Nisin is a polycylic antibacterial peptide with 34 amino acid residues employ as a food preservative. It is produced by bacterium and which contains antimicrobial natural process and which is known as a bacteriocin. Nisin has been found to have properties that can envision spoilage caused by lactic acid bacteria.It is used in tasteful 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 cannot be produced chemically thusly it has to be synthesised using fermentation. During fermentation various stages of growth occur and as a result different conditions can occur during this fermentation process, eg pH, almost organisms produce acid as they grow and therefore in the stave phase ( a period of adptation for the cells to their new environment, new enzymes are ynthesized) and in the lag phase can produce alcalescent substances and therefore pH play s an important role in efficient fermentation. As acid is produced alkaline substance needs to be added to the process to maintain the optimum pH of 7 and likewise in the lag phase when alkaline substances are produced, acidic substance needs to be added to maintain the pH, temperature, and oxygen. III. MATERIALS AND METHODSAs per manual. IV. RESULTS dining table 1. 1 History bandage vessel 1 2L NO Temperature control card 1. 2 History diagram watercraft 2 2L NO transport Flow card 1. History plat watercraft 3 2L NO pH control TABLE 1. 4 History Plot watercraft 4 2L Optimum conditions TABLE 1. 5 History Plot Vessel 5 10L Optimum conditions TABLE 1. 6 Fermentation conditions for all(prenominal) Vessels 1 5 Parameter Vessel Number Vessel 1 Vessel 2 Vessel 3 Vessel 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 Air head for the hills (L/min) 2 No air flow 2 2 2 TABLE 1. 7 Results for antimicrobial peptide natural action 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 be happen uponming clean-living not bad(p) 12 1400 (5. 5 hours) No activity refined 12 Neat 12 Neat 12 No results 1500 (6. 5 hours) No activity Neat 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 testing in laboratory. The fermenters in the lab are based on a batch system, with feeds to control the pH and Oxygen levels and Temperature.All parameters are controlled using sensor probes in the vessels connected to a data logging software 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 apiece vessels are as follows Vessel 1 No antimicrobial peptide activi ty seen at any of the meter intervals. This indicates that when temperature is not controlled the temperature can increase 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 both neat and 12 sampling at 1400 and 1500. Antimicrobial activity seen in neat judge at 1600 and 0900. When air flow is not controlled the reduced air content reduces the rate of fermentation, As Oxygen is required for cell growth and when air is in reduced meter this slows down rate of cell reproduction as shows in TABLE 1. 2 History Plot Vessel 2 2L NO Air Flow. Vessel 3 Antimicrobial activity seen in neat exemplar at all time intervals. Antimicrobial activity seen in 12 sample at 1400, 1600 and 0900.Activity seen in 14 for the first time at 1600 and 0900. There is greater anti-microbial peptide activity with temperature and air controls which shows that the pH does not have signifi cant effectuate 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 fastest rate as all conditions are maintained at most favourable 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 of anti-microbial peptide activity of all the system.The organism has greater come forth o f oxygen and nutrients and temperature and pH has a lesser effect due to the large volume as shown in TABLE 1. 5 History Plot Vessel 5 10L Optimum conditions. VI. CONCLUSIONS In this practical the results was successfully dogged 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. part in Oxygen level and pH level if NOT controlled S. warneri ordain still grow and produced the anti-microbial peptide.