'Lab Results Fermenter Essay\r'

'To determine the join of anti-microbial peptide production by Staphylococcus warneri under diverse 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 enhance 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 after 48 hours incubation at 35°C.\r\nIt is commonly institute as break out of the skin flora on humans and animals. S. warneri rarely causes disease, but may occasionally cause transmittance in patients whose immune system is compromised. S. warneri is known to upgrade disinfectant peptide activity in the form of Nisin. The optimal conditions for this to occur are pH 7. Nisin is a polycylic bactericide peptide with 34 amino acid residu es 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 have properties that can control spoilage caused by lactic acid bacteria.\r\n'