Detalhes bibliográficos
| Ano de defesa: |
2011 |
| Autor(a) principal: |
Alencar, Amanda de Araújo
 |
| Orientador(a): |
Silva, Carlos Alberto Alves da
|
| Banca de defesa: |
Campos-takaki, Galba Maria de
,
Gusmão, Norma Buarque de
,
Sarubbo, Leonie Asfora
,
Franco, Luciana de Oliveira
|
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
Universidade Católica de Pernambuco
|
| Programa de Pós-Graduação: |
Mestrado em Desenvolvimento de Processos Ambientais
|
| Departamento: |
Desenvolvimento de Processos Ambientais
|
| País: |
BR
|
| Palavras-chave em Português: |
|
| Palavras-chave em Inglês: |
|
| Área do conhecimento CNPq: |
|
| Link de acesso: |
http://tede2.unicap.br:8080/handle/tede/605
|
Resumo: |
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 |
