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Effect of dissolved carbon dioxide on penicillin fermentations: Mycelial growth and penicillin production
Author(s) -
Ho Chester S.,
Smith Mark D.
Publication year - 1986
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260280506
Subject(s) - penicillium chrysogenum , carbon dioxide , penicillin , fermentation , chemistry , mycelium , aeration , environmental chemistry , food science , biochemistry , botany , biology , antibiotics , organic chemistry
The effect of dissolved carbon dioxide on the specific growth rate and the penicillin production rate of Penicillium chrysogenum was examined experimentally. The dissolved carbon dioxide was found to inhibit the specific growth rate and the penicillin production rate when the aerated submerged penicillin fermentation was exposed to influent gases of 12.6 and 20% carbon dioxide, respectively. Upon exposure to influent gases of 3 and 5% carbon dioxide, no pronounced metabolic inhibition was noted.