Penicillin fermentation culture way is

The way of penicillin fermentation culture is repeated batch fermentation. As follows:

1. Repeated batch fermentation is adopted. Because the growth of Penicillium was maintained by nutrients in the culture medium for the first 40 hours, after 40 hours, the fermentation production of penicillin was maintained by continuously adding glucose, nitrogen source and phenylacetic acid at a low speed, which lasted for more than half a century. The earliest industrial production of penicillin was in 1945. A large number of people were injured in World War II, and the injured people were in urgent need of penicillin treatment, which prompted scientists to speed up the pace of penicillin production research. The earliest method of producing penicillin is solid surface culture, that is, solid culture medium is mixed with penicillin-producing bacterial liquid and put in a shallow dish.

2. Then put the shallow dish with fermented products on the indoor shelf and keep the indoor temperature for fermentation. After fermentation, the produced penicillin was extracted from the solid medium with water and made into dry powder. There are many problems in this culture method, such as occupying a lot of space, using a lot of culture medium, and it is difficult to control the fermentation process and product quality.

3. People constantly improve the method of producing penicillin, from solid surface culture to liquid submerged culture, that is, using liquid culture medium and introducing sterile air into fixed containers for culture and fermentation. For more than half a century, people have used various traditional genetic methods to transform penicillin-producing strains, constantly improve culture medium and fermentation conditions, constantly improve fermentation equipment and optimize fermentation production technology, so that the production level of penicillin has been continuously improved. In recent years, the development of some biotechnology has provided new ideas for the innovation of penicillin fermentation technology.

4. Scientists have found many valves to control and regulate penicillin synthesis by studying the metabolic pathways related to penicillin synthesis by microorganisms. Scientists use genetic engineering technology to clone the genes of key enzymes that act as valves into production strains, thus strengthening the regulation of Penicillium metabolism, making the fermentation raw materials as much as possible and reducing the production of by-products. At the same time, scientists have established an effective fermentation kinetic model by studying various external factors affecting penicillin fermentation and penicillin fermentation kinetics. The fermentation process adopts fed-batch fermentation and variable temperature fermentation technology. Many parameters such as carbon source, nitrogen source, precursor, pH, stirring rate, ventilation, tank pressure, temperature and so on are automatically detected and controlled by computer. All these have further improved the production level of penicillin. The above are the ways and means of penicillin fermentation culture.