shake flack fementor.pptx

1. SUBMITTED BY
SHARON.R
II MS.C MICROBIOLOGY
SUBMITTED TO
DR.s.visvanathan
DEPARTMENT OF MICROBIOLOG
SRI PARAMAKALYANI COLLEGE
INDUSTRIAL MICROBIOLOGY
SHAKE FLACK FERMENTOR
IV semester

2. Introduction
 Shake flask
 Easy to manage

3.  Saccharomyces cerevisiae
 Fungi (feldmann,2010)
 Withstand a wide range of pH (ortiz Muniz,2010)
 Withstand ethanol far better (prasertwasu et al.,2014)

4.  Fermentation (Moran et al,2014)
 C6H1206 + O2 → H2O + CO2 + Energy + Biomass
 C6H1206 → CO2 + C2H6O + Energy
 Ethanol as a secondary metabolite

5.  Media (Eddleman, 1999)
 20 g/L Peptone → source of nitogen
 10 g/L Yeast extract → source of nutrient
 50 g/L Glucose

6. OBJECTIVES
 To study growth kinetics of baker’s yeast
 To familiarise with batch culturing in flask
 To practice proper aseptic techniques

7. Procedure
yeast culture

8. Procedure
Analysis 1

9. Procedure
Analysis II

10. RESULTS

11. RESULTS

12. RESULTS

13. RESULTS

14. DISCUSSION
 HYPOTHESIS
 As number of cells increase the absorbance should increase
 Error
 Use of the same micropipette tip
 The yeast and media are not entirely homogenized
 Contamination in certain vials due to poor aseptic techniques

 Error in weighing the boats
 Some sample spilled during resuspension
 The wrong cuvettte may had been used as a blank

15. Conclusion
 Practice the aseptic techniques
 Observe the growth of yeast through optical density
 Measure the dry weight of the cell
 Precaution steps must be taken

16. https://www.slideshare.net/bhawnasingh11/bioreactor-70328479
https://d-nb.info/992698758/34
https://www.science.gov/topicpages/s/shake+flask+fermentation
Reference