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[Day 3]: To the I, to the F, and the M Inoculation, Fermentation and Monitoring I. Scale- up Fermentation [Ampicillin and arabinose stock solutions are prepared and filter-sterilized] 1. After cooling down the medium broth to below 50˚C, Ampicillin and arabinose was added to a final concentration of 100ug/ml and of 0.2% respectively.
2. And the control parameters was set up as follows: Temperature - 32˚C pH - 7.5 Stirring speed - Minimum 10%, maximum 90% Control to AUTO pO2 Set Point - Set Point 20%, Control to AUTO Stir to CASC & AIRFLOW to CASC Airflow - Minimum 25%, Maximum 100% *Optimal GFP folding and fluorescence occur at 32˚C and below  Luckily for us, the monitoring of the fermenter is done for usby machines. You simply have to set the ranges that would allow the bacteria to grow and the machine would keep all the Oxygen concentrations, pH levels, stirring speed, airflow and basically everything for you. Inoculated the fermenter with 100ml of seed culture [5% of fermentation medium volume]. Fermentation was left to be carried out for 24 hours at the conditions mentioned. Before inoculation was carried out, a 10ml blank sample was taken, Then took a sample of 10ml after every hour after. The fermentation broth harvested after 24 hours fermentation. Placed 10ml of culture into a sterile and disposable test tube. We have spoken.
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