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Micro Project 3

Fermentation Of Molases
by

Irvi Saimbi

on 11 September 2013

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Transcript of Micro Project 3



Presentors: Irvinder Saimbi
Sabahat Salman
Determining the Effects of Escherichia coli and Bacillus subtilis, against Lactobacillus plantarum during Fermentation of Sugar Molasses and the Effects of Chemicals Produced from Fermentation on the Environment
What is molasses?
Introduction

The waste produced by the vinery and sugar industry has been creating environmental issues.

Scientists have tried to degrade
the waste, molasses, by using
different bacteria.

The end products produced from degradation of molasses is highly acidic , which is harm full to the environment.
Ethanol lactic acid
Why We Choose This Topic
To determine how effectively organisms from other genus such as E. coli and B. subtilis can ferment sugar mollases, better than L. Plantarum.
To determine how the chemicals produced from fermentation of molasses by two different organisms react together for the benefit of the Environment
OBJECTIVE
The effectiveness of E. coli during fermentation
of molasses should be more than B. subtilis
when compared to L. plantarum as the pH of
the molasses is acidic and B. subtilis grows
well between pH of 5.5 and 8.5

E. coli and S. subtilis should work better
together and their end products should react
together to yield another chemical product
which will be less harmful to the
environment and can be easily reused
in chemical industry.
HYPOTHESIS
What is
L. planatarum
ATTC # 8014
B. Subtilis
ATTC #6633
E. coli
ATTC # 25922
Organism
Methods
Fermentation Assy
Table 2: Percentage of decrease in absorbance of light is by molasses as fermentatio.n per days increased by the organisms in %
Average
Procedure
Table 1: Highest absorbance of molasses was determined by using different dilution schedules with Micro-Inoculum Broth as a control
Control
Absorbance
Fermentation




E. coli and B. subtilis ferment
molasses really fast Maximum
decolourization by B. subtilis
and E. coli
Discussion
Determination of pH
Procedure
Table 3: Average pH measurement of fermenting molasses from thetwo sets of data performed
Average
E. coli, B. subtilis at pH of 6


L. plantarum’s pH has pH of 4


E. coli and B. subtilis first
combination and B.subtilis
and E. coli second combination
pH decreased.
Discussion
E.coli and B.subtilis can be used in combination
with L.plantarum to determine the effects of chemicals produced during fermentation to yield better results

Chemicals produced due to Fermentation can be isolated to determine the volume at which they are produced.
This can also help in removing chemicals from fermented molasses and letting out only the fermented molasses into the environment
Future Directions
Questions???
Conclusion
Combination: B. subtilis and E. coli
91% -11%
Full transcript