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The utilization of beet molasses for production of penicillin V

J. Fuska, I. Kuhr, A. Benda, and L. Ivanov

Biotika, n.p., Slovenská Lupča


Abstract: On a 10-1 scale, the fermentative production of penicillin V (I) by 3 genetically different strains of Penicillium chrysogenum was followed in media contg. lactose (II), pure sucrose (III), or raw beet molasses (IV). With the strain P. chrysogenum N V, better yields of I (amounting to 4250 I.U./ml.) were obtained on IV than on II or III. The strains P. chrysogenum N V60 and P. chrysogenum 165/16 gave their best results on II, and were less productive on IV than did P. chrysogenum N V. The basic production medium contained arachis flour 3, corn-steep liquor 1 (dry wt.), CaCO3 0.75, ZnSO4 0.002, Na2S2O3 0.24, PhOCH2CO2H 0.2 g., and soybean oil 0.5 ml. in 100 ml. of tap water. For fermentations on II, an initial addn. of 5 g. of II was used; for those on III or IV, 0.8 g. of II and 0.2 g. of III were added. The sterilized medium (pH 5.4-5.7) was inoculated (1:10) with the above seed culture, and fermented at 25° with aeration (2.33 mg. O/ml.). Addnl. 0.5-g. amts. of the particular sugar component were added each 12 hrs. during the whole fermentation; the pH was occasionally adjusted to <7.0 with dil. H3PO4.

Full paper in Portable Document Format: 178a533.pdf (in Slovak)


Chemical Papers 17 (8) 533–541 (1963)

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