Lactobacillus Fermentum Lab Report

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Optimization of cultural parameters for the production of antimicrobial compound from Lactobacillus fermentum (MTCC No. 1745) Sri Santhi Lanka1 and VSSL Prasad Talluri2 1. Department of Biotechnology, GITAM Institute of Science, GITAM University Visakhapatnam-530045,India. 2. Assistant Professor, Department of Biotechnology, College of Natural and Computational Science, University of Gondar, Gondar, Ethiopia *Corresponding author: Sri Santhi Lanka, E.mail srishanthichowdary@gmail.com Abstract: To improve the productivity of antibacterial compounds of Lactobacillus fermentum by optimizing its nutrient and physical factors and screened for its antimicrobial activity by agar well diffusion method. In order to improve its efficiency,…show more content…
Determination of optimum concentration of best nitrogen source The maximum production of Zone of inhibition shown by nitrogen source was further optimized by altering its concentration from 0.5% to 3.0%, to determine the optimum concentration. Effect of pH To evaluate the effect of pH on growth and zone of inhibition was determined by changing the pH (5.0 to 9.0) by adjusting to required value by addition of 1 N HCl or 1 N NaOH of the optimized media containing best carbon and nitrogen source. Effect of temperature The optimized media containing best nitrogen, carbon sources at optimum pH was incubated at various temperatures ranging from 20 ºC to 50 ºC, to determine the optimum temperature required for maximum growth and production of Secondary metabolite. Effect of incubation period The optimum incubation period required for the growth and production of Zone of inhibition was determined by incubating the optimized media with best carbon, nitrogen and amino acid sources at optimum pH and temperature at different incubation periods (12 h to 96 h). Statistical

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