GROWTH KINETICS OF Bacillus amyloliquefasciens BIB 0129 IN DIFFERENT CONCENTRATIONS OF SUCROSE AND YEAST EXTRACT
DOI:
https://doi.org/10.18554/acbiobras.v8i2.8158Keywords:
Bacillus; Fermentation kinetics; Specific speeds; Sucrose; Yeast extract.Abstract
Microorganisms have been widely used for formulations of bioproducts, including bacteria of Bacillus genus. Among them we can mention the specie Bacillus amyloliquefaciens, a bacterium that is widely used in biotechnology and agriculture due to its ability to solubilize phosphate, fix nitrate and induce systemic resistance in plants. In industrial-scale fermentations, knowledge of the microorganism is extremely important, from its morphological aspects to its behavior, such as cultivation time, growth speeds, as well as its response to different media of cultivation. This work aimed to study the fermentation kinetics of Bacillus amyloliquefaciens strain BIB 0129, determining the specific growth rate (µx) and generation time, using two concentrations of sucrose and yeast extract. Using a concentration of 8.4 g.L-1 of substrates in the cultivation medium, the specific cell growth rate (µx) obtained was 0.2527 h-1. The generation time for the lowest concentration of substrates was 3.14 hours. At the end of 48 hours of fermentation, the final concentration of microorganisms was 1.10x109 CFU.mL-1. Using a concentration of 18 g.L-1 of substrates, the specific cell growth rate (µx) was 0.5312 h-1 and the generation time was 1.30 hours. The cell concentration after 48 hours was 2.32x 109 CFU.mL-1.
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