alexa Effect of Media Sterilization Time on Penicillin G Prod
ISSN: 2155-9821

Journal of Bioprocessing & Biotechniques
Open Access

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Research Article

Effect of Media Sterilization Time on Penicillin G Production and Precursor Utilization in Batch Fermentation

Kishore Kumar Gopalakrishnan and Swaminathan Detchanamurthy*
Research Scholar, Department of Chemical & Process Engineering, University of Canterbury, New Zealand
Corresponding Author : Dr. Swaminathan Detchanamurthy
Research Scholar
Department of Chemical & Process Engineering
Universityof Canterbury, New Zealand
Tel: +64-21-1348491
E-mail: [email protected]
Received November 08, 2012; Accepted December 17, 2012; Published December 19, 2012
Citation: Gopalakrishnan KK, Detchanamurthy S (2011) Effect of Media Sterilization Time on Penicillin G Production and Precursor Utilization in Batch Fermentation. J Bioprocess Biotechniq 1:105. doi: 10.4172/2155-9821.1000105
Copyright: © 2011 Gopalakrishnan KK, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
 

Abstract

Benzyl Penicillin (Penicillin G) is a secondary metabolite (Antibiotic) derived from Penicillium chrysogenum. Batch fermentation is widely used in the production of Penicillin G in laboratory scale and as well as in Industrial scale. The fermentation media for the production is sterilised at 121o C for 30 minutes as a usual practise in both scales of production. In our present study the production media used to produce Penicillin G was sterilized at various time intervals and the change in penicillin production along with the level of precursors utilized by the P. chrysogenum were analysed. The change in sterilization time varied the proportion of fermentation media converted from complex to simple. Studies were carried out in both shake flask level and also in laboratory scale fermenter (3 litres) with media containing PAA (Phenyl acetic acid) as precursor. The fermentation media used in this study contained K2SO4, KH2PO4, (NH4)2SO4, corn steep liquor (N2 source), Lactose (Carbon source) and CaCO3. The steam batch sterilisation at 121oC was attempted with different time intervals between 25 to 50 minutes with 5 minutes increment. It was observed that change in the sterilization time increased the Penicillin-G production by 30 % upto 30 minute and only 6% upto 45 minute and then it started to drop. HPLC method was used to carry out quantitative analysis of the product Penicillin G and the precursor Phenyl acetic acid. The results further concluded that though the rise in the sterilization temperature increased the Penicillin G production rate, it was cost effective as more energy required to rise the sterilization temperature which in turn increased the cost of production of Penicillin G.  

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