Important considerations in the local production of penicillin
1992
Calibo, R.L. | Raymundo, A.K. | Alpuerto, E.S. | Beluso, M.T. (Philippines Univ., Los Banos, College, Laguna (Philippines). National Inst. of Biotechnology and Applied Microbiology)
In the production of penicillin, medium composition and process control are of vital importance. It was found previously that locally available brown sugar and whey are possible sources of carbon. Experimental results showed that soybean meal and rice bran could substitute corn steep liquor, which is generally used as nitrogen source, in the production medium. For the fed batch fermentation process, substrate feeding based on the change in pH was found to be a sufficient process control approach since the available sugar could be automatically maintained at a low concentration. Changing the temperature to correspond to the stage of fermentation was also found to be effective in further increasing penicillin production. However, there was an apparent decrease in specific productivity after the fourth day of fermentation. Investigations on the medium composition showed that MgSC4-7H20, NaNO3 and Na2SO4 are very important medium components affecting cell and penicillin yields. These components should be available throughout the fermentation process so that the cell concentration is kept high while penicillin production is maintained
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