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  Penicillin production

Penicillin production:

Introduction:

In the year 1929, Alexander Fleming first discovered the bacteriostatic principle from a fungus (i.e., Penicillium notatum) and termed it penicillin. He noticed that a fungal contaminant prevented the growth of Staphylococci that was later on recognized as Penicillium notatum.

Organism utilized for penicillin production:

The fungus Penicillium notatum originally employed by Fleming for penicillin production, provide poor result. Furthermore, many strains of this fungus were developed that generated more penicillin than the original one. In this circumstance, Penicillium chrysogenum was chosen for the commercial production of penicillin.

Raw materials for penicillin production:

Numerous organic materials like yeast extract, casein, beef extract, glucose, lactose, starch, corn steep liquor and inorganic salts such as ammonium sulphate, potassium dihydrogen phosphate and CaCo3 are employed as raw materials for penicillin production. In addition, to raise the outcome, vegetable oil, ethylamine, citric acid phenyl acetate is also added to the fermentation medium for the manufacture of penicillin.

Optimum conditions needed for penicillin production:

Production of antibiotic penicillin is also raised by

A) Keeping the pH of fermentation medium among 6.8 to 7.4,

B) Adding buffering agent’s example, CaCO3 and phosphate to the medium,

C) Keeping the temperature at 25 ± 0.5oC during incubation,

D) Agitating the culture for the aeration in big fermenter.

 

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