Preparation of Penicillin
IV. MATERIALS AND METHODS
Process Description
The classical penicillin production process is an aerobic fermentation in fed batch fermenters made with some Penicillium strains, usually Penicillium chrysogenum (Nielson, 1997) that transforms substrates rich in carbohydrates into penicillin. As with other antibiotic production processes (Cunha et al., 2002), the penicillin process operated at antibiotics involves four stages. The incubation of the culture strain provides the seed that grows in seed fermenters until a stage of maturity is reached. Then, the seed is transferred to a final-stage fermenter. These fermenters are operated in fed-batch mode under standard conditions in order to optimize the synthesis of penicillin. After that, the product is withdrawn by solvent extraction in the downstream. Penicillium chrysogenum ATCC 16520 (Obtained from American Type Culture Collection) is used for the production of Penicillin.
Preparation of Different Salts of Phenyl acetic acid.
Sodium phenyl acetate
For 100 ml preparation, few grams of PAA (of known percentage) are dissolved in certain volume of De-Mineralized water. The pH of the solution is maintained between 6.6-7 by adding NaOH in drops. Molecular Weight-159.
Potassium phenyl acetate
For 100 ml preparation, few grams of PAA (of known percentage) are dissolved in certain volume of De-Mineralized water. The pH of the solution is maintained between 6.6-7 by adding KOH in drops. Molecular Weight-175.
Ammonium phenyl acetate
For 100 ml preparation, few grams of PAA (of known percentage) are added in certain volume of De-Mineralized water. The pH of the solution is maintained between 6.6-7 by adding NH4OH in drops. Molecular Weight-154.
Industrial penicillin production from Penicillin chrysogenum involves two stages:
a. Lab stage and b. Plant stage.
The plant stage was further divided into Pilot plant stage and Production plant stage. This project work was carried out in both Lab and
Process Description
The classical penicillin production process is an aerobic fermentation in fed batch fermenters made with some Penicillium strains, usually Penicillium chrysogenum (Nielson, 1997) that transforms substrates rich in carbohydrates into penicillin. As with other antibiotic production processes (Cunha et al., 2002), the penicillin process operated at antibiotics involves four stages. The incubation of the culture strain provides the seed that grows in seed fermenters until a stage of maturity is reached. Then, the seed is transferred to a final-stage fermenter. These fermenters are operated in fed-batch mode under standard conditions in order to optimize the synthesis of penicillin. After that, the product is withdrawn by solvent extraction in the downstream. Penicillium chrysogenum ATCC 16520 (Obtained from American Type Culture Collection) is used for the production of Penicillin.
Preparation of Different Salts of Phenyl acetic acid.
Sodium phenyl acetate
For 100 ml preparation, few grams of PAA (of known percentage) are dissolved in certain volume of De-Mineralized water. The pH of the solution is maintained between 6.6-7 by adding NaOH in drops. Molecular Weight-159.
Potassium phenyl acetate
For 100 ml preparation, few grams of PAA (of known percentage) are dissolved in certain volume of De-Mineralized water. The pH of the solution is maintained between 6.6-7 by adding KOH in drops. Molecular Weight-175.
Ammonium phenyl acetate
For 100 ml preparation, few grams of PAA (of known percentage) are added in certain volume of De-Mineralized water. The pH of the solution is maintained between 6.6-7 by adding NH4OH in drops. Molecular Weight-154.
Industrial penicillin production from Penicillin chrysogenum involves two stages:
a. Lab stage and b. Plant stage.
The plant stage was further divided into Pilot plant stage and Production plant stage. This project work was carried out in both Lab and