Kvasny Prum. 1986; 32(7-8): 178-180 | DOI: 10.18832/kp1986047

The rationalization of the fermentation process for the production of penicillin.Peer-reviewed article

V. MATELOVÁ

The fermentation method has been developed the principle of which consists in multiple partial replacements of the fermentation broth in course of the fermentation process. This method joint with the optimalization of the time fixed for the broth exchange and the optimum concentration of the nutrients in the medium added and of its volume being replaced, resulted in successful increase of the penicillin output both in absolute values and in time dependence, as well as in the total yields of the antibiotic.
(In Czech, English summary only)

Keywords: peniciline, fermentation

Published: July 1, 1986