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Tuesday, 25 Jun
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Isolation and characterization of amino acid producing bacteria from cow dung

Abstract

Isolation and characterization of three distinct amino acid producing bacteria from the cow dung (CD) suspensions under aerobic condition have been studied. Based on their morphological and biochemical characteristics, the isolates of white colour bacteria (WCB), red colour bacteria (RCB) and yellow colour bacteria (YCB) were identified to be Gram-positive, rod-shaped and non-motile microbes belonging to E. coliBacillus sp.1 and Bacillus sp.2, respectively. The growth conditions of the bacterials isolated were then studied in the laboratory and the corresponding pH and temperature ranges were determined. Results on the antibiogram profiles of the bacterial isolates showed that 80-90% of the bacteria were sensitive against the antibiotics tested during the study. Amino acid producing capability of the bacteria was finally assessed in molasses-based fermentation media, and the amino acids isolated and identified from the three types of bacteria using paper chromatography were cysteine, serine and methionine. The relevance of the findings in relation to the commercial production of amino acids of medicinal, agricultural and nutritional significance has been discussed.

Key Words

Cow dung, amino acids, antibiogram profile, paper chromatography, E. coliBacillus spp.

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