NFLUENCE OF pH LEVEL ON INDICATORS OF DEEP CULTURING OF BACILLUS PROBIOTIC STRAINS
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DOI:
https://doi.org/10.25712/ASTU.2072-8921.2023.01.004Keywords:
Bacillus pumilus, Bacillus toyonensis, pH value, deep cultivation, fermentation, probiotics, bioreactor, bioproducts.Abstract
The active acidity of the nutrient medium affects the rate of biochemical reactions in the cell, the consumption of substrates and the accumulation of biomass. The purpose of this study was to determine the optimal active acidity of the medium during submerged cultivation of bacteria B. pumilus B-13250 and B. toyonensis B-13249 for further experimental-industrial cultivation under fermenter conditions and using probiotic preparations as the basis.
The objects of the study were two strains of rhizospheric spore bacteria: B. toyonensis and B. pumilus, from the collection of the Research Center «Prombiotech» AltSU. Standard media were used for deep (L-broth) and surface (solid L-medium) cultivation. Deep cultivation was carried out in an «Innova 44» shaker-incubator, in rocking flasks. To determine the optimal pH, options for settings were studied: 5.6, 6.2, 6.8, 7.4; cultivation temperature - 37 °C, stirring speed - 250 rpm, 24 h - cultivation time.
As a result of the work, it was found that the optimal indicator of the active acidity of the medium for cultivating both studied strains was 6.8. Both strains are able to grow and develop with deviations from the optimum: in pH values from 5.6 to 7.4.
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