Premium
Degradation of pencillin‐V in fermentation media
Author(s) -
Christensen Lars H.,
Nielsen Jens,
Villadsen John
Publication year - 1994
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.260440204
Subject(s) - fermentation , penicillin , degradation (telecommunications) , corn steep liquor , chemistry , biochemistry , chromatography , antibiotics , telecommunications , computer science
Abstract In Industrial production of penicillin there is a noticeable loss of the product through degradation reactions. It is shown that the degradation of penicillin‐V, both in a complex and in a chemically defined medium, can be separated into a phosphate‐catalyzed conversion of penicillin‐V to penicilloic‐V acid, overlaid by at least one other reaction in which penicillin V is degraded to as yet unknown products. Parameter values for the phosphatecatalyzed degradation are found to be independent of the type of fermentation medium. The rate of formation of other degradation products of penicillin‐V is found to be significantly higher in a complex fermentation medium with corn‐steep liquor in a chemically defined medium. © 1994 John Wiley & Sons, Inc.