Lab Results Fermenter Essay

To determine the amount of anti-microbial peptide production by Staphylococcus warneri below various conditions when 2L and 10L Fermented. To Test the effects of one uncontrolled parameters sush as pH, Temperature or dissolved Oxygen and compare findings. To produce anti-microbial activity from Staphylococcus warneri.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 usually tan, yellow and about 2-4mm in diameter by and by 48 hours incubation at 35C.It is commonly found as part of the skin flora on humans and animals. S. warneri rarely causes disease, nevertheless may occasionally cause infection in patients whose immune constitution is compromised. S. warneri is known to produce antimicrobial peptide activity in the form of Nisin. The optimal conditions for this to occur are pH 7. Nisin is a polycylic antibacterial peptide with 34 aminic acid residues used as a food preservative. It is produced by bacterium and which contains antimicrobial activity and which is known as a bacteriocin. Nisin has been found to establish properties that can control spoilage caused by lactic acid bacteria.