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ABSTRACT

The study aimed to optimize cytochrome C production of Pseudomonas spp. using indigenous agricultural products as carbohydrate sources in the fermentation medium. Canistel fruit (locally known as chesa) and sugarcane were used as carbohydrate sources in the fermentation medium at different pHs and their effectiveness was compared to that of molasses, the one being used by laboratories for fermentation. After 72 hours of fermentation, the cytochrome C yield ofPseudomonas spp. fermented in the three different media was determined spectrophotometrically using Bradford Protein Assay. Cytochrome C production of Pseudomonas spp. was optimized at acidic pH using the three carbohydrate sources. Molasses still proved to be the best carbohydrate source at pH 6.0, 7.0, and 8.0, which are neutral and slightly neutral pH. However, it was found out that canistel fruit and sugarcane juice are as effective as molasses in promoting cytochrome C of Pseudomonas spp. at pH 5.0. READ MORE

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