Produção de bacitracina por bacillus licheniformis (UCP1010) utilizando meio alternativo à base de soro de leite

Abstract

Bacitracin is a major polypeptide antibiotics produced by Bacillus licheniformis and Bacillus subtilis, functioning as an inhibitor of cell wall biosynthesis. Whey is a waste of the cheese manufacture of high nutritional value and is considered a pollutant extremely problematic due to his high organic load and high volume generated. This work aimed to study the potential of biotechnology of B. licheniformis UCP1 01 O, isolated from soil contaminated by oil, through the production of bacitracin, using mediums formulated by whey basis, replacing the glutamic acid and using glucose as a additional source of carbono It uses a 23 factorial design, varying conditions of temperature, concentrations of glucose and whey, having the response variable diameter of the haja produced by the microorganism. The production was detected by disk diffusion test, using Micrococcus flavus as microorganism testo The results showed the presence of halos with diameters ranging from 11 mm and 27mm, at ali temperatures studied. However, the best production occurred at 37 °C, at alkaline pH, after 72 h of microbial growth. According to the experimental design used, tests performed under the conditions of the central point showed best potential for production of bacitracin. This fact indicates that the whey concentration of 40% (v/v) and 20 g/L of glucose were more efficient for the production of the antibiotic. Thus, it's possible to conclude that the microorganism studied has potential for antibiotic production using whey as substrate preventing that waste being discarded into the environment