Production of Penicillins (Antibiotic)

Production of Penicillins (Antibiotic) explains fermentation process strain selection recovery steps and industrial manufacturing methods.

Microorganism Used:

• Penicillium chrysogenum (previously Penicillium notatum)

Fermentation Process:

1. Fermenter Type: Stirred-tank bioreactor
2. Fermentation Method: Fed-batch fermentation (to avoid catabolite repression by glucose)
3. Medium Composition:
   • Carbon source: Lactose, corn steep liquor
   • Nitrogen source: Ammonium salts
   • Precursors: Phenylacetic acid (for Penicillin G)
4. Conditions:
   • pH: 6.0-6.5
   • Temperature: 24-26°C
   • Aeration: High oxygen supply (aerobic process)
   • Duration: 5-7 days
5. Downstream Processing:
   • Filtration to remove mycelium
   • Extraction using organic solvents (e.g., amyl acetate)
   • Precipitation and crystallization to obtain penicillin powder

Applications of Production of Penicillins (Antibiotic):

• Used to treat bacterial infections (Gram-positive bacteria)

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