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a_hublikar

Bacillus subtilis industrial fermentation

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Hi all,

 

I am engaged in Industrial fermentation of many bacilli.Recently I am having some problems with B subtilis.During fermentation the bacterial cells start multiplying and immediately get disappeared.

 

I am using the same culture since long,earlier I used to get very good batch and now I am not facing problems.

 

Can anybody help me in this regard?

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well its possible that you have some contamination of other microbes that are more aggressive in their consumption of nutrients and therefore kill off your Bacillus. im guessing that you take your cultures from earlier growths on a petri dish? if so take ur bolus of bacteria from the edge.....if you take it from the center of the growth you're getting old bacteria....they may even be dead and just be the left over "casings" from the original bacteria.

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What do you mean with "immediately get disappeared"?

Are you referring to cell lysis?

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The cells undergo Lysis,and sometimes the cell debris is seen under the microscope-(phase contrast).

 

Thanks for your reply,I will give a try as u suggested.

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There was a split in the ATCC 6633 organism in 2004. The cilture was found to contain 2 subspiecies: B. subtilis subsp. subtilis and B. subtilis subsp. spizizenii. We first used the new ATCC 6633 organism B. subtilis subsp. spizizenii in November of 2006. The "new" organism was not as easily expanded as the previous ATCC 6633 B. subtilis organism.

 

Good luck.

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