hi
in fermentation of a-amylase after some hour my ph increase and my broth to be gel form, my guess is my bacteria lysis,
Why does this happen?
What is the composition of the medium ? If the main carbon and energy source is amino acids, the increase in pH could be due to deamination generating ammonia
Dear Cyrus Rahbari,
During fermentaion for producing amylase, the concentation of buffer solution changes and increases. So, it is necessary to adjust pH as soon as it changes.
Moreover, increasing the pH could lead to cell lysis, if the tolerance of pH for bacteria is limited. It is better to control pH automatically to adjut it with adding proper solution which has not negative effect on amylase productivity.
Have you tried to adjust pH? Check your medium, it may contains some basic constituents and you have not added buffer.
May be, the bacteria cells are partially inhibited before putting them in the reactor due to bad storage condition.
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