Lab Results Fermenter Essay

To determine the amount of anti-microbial peptide payoff by Staphylococcus warneri under 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 confirming bacteria with spherical cells appearing in clusters. Colonies of S. warneri are usually tan, yellow and about 2-4mm in diam after 48 hours incubation at 35C.It is commonly found as part of the bark flora on humans and animals. S. warneri rarely causes disease, but may occasionally cause infection in patients whose immune system is compromised. S. warneri is known to produce antimicrobial peptide activity in the form of Nisin. The optimum conditions for this to put across are pH 7. Nisin is a polycylic antibacterial peptide with 34 amino acid residues used as a food preservativ e. It is produced by bacterium and which contains antimicrobial activity and which is known as a bacteriocin. Nisin has been found to switch properties that can control spoilage caused by lactic acid bacteria.