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Pakistan Journal of Biological Sciences
Year: 2000  |  Volume: 3  |  Issue: 8  |  Page No.: 1326 - 1329

Production of Antimicrobial Agents by Bacillus subtilis Through Fermentation of Molasses

Numaira Kaleem, Muhammad Iqbal and Amer Jamil    

Abstract: Antimicrobial agents were produced using specific strain of Bacillus subtilis by fermentation of molasses in medium containing MgSO4.7H2O, CuSO4.7H2O and KH2PO4 under semi-shake conditions at 37EC (pH 7.2). Alluding to the individual effect of the salts against E. coil the same conc. of MgSO4.7H2O, (0.05%) had similar impact both after 48 hrs and 72 hrs incubation, while for the other two salts lCuSO4.7H2O and KH2PO4), an increase in conc. concomitantly enhanced the antimicrobial activity only during delayed incubation. Similarly, against Streptococcus pyogenes, all the three salts had better results at delayed span of time (72 hrs). For dual salt combinations MgSO4.7H2O/CuSO4.7H2O and MgSO4.7H2O/KH2PO4 in relative conc. of 0.005/0.1 and 0.005/0.5 against S. pyogenes and MgSO4.7H2O/CuSO4 in conc. of 0.05/0.1 against E. coil yielded better effect after 72 hrs. incubation. In case of triple salt combinations too, 72 hrs incubation proved suitable for better yield of antimicrobial agents. Maximum antimicrobial activity was found at relative salt conc. of 0.005, 0.05 and 0.5% of MgSO4.7H2O, CuSO4.7H2O and KH2PO4 respectively. The extract did not show remarkable antifungal activity against Fusarium oxysporum. No haemolytic activity of the broth extract was found against human erythrocytes.

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