A more detailed production process of penicillin

PenicillinDue to the difference in classification, it can be roughly divided into two kindsFractionsCrafted out:

1. [Natural Penicillin] The production of penicillin G can be divided into two steps: strain fermentation and extraction and refining. The production of penicillin G can be divided into two steps: strain fermentation and extraction and refining.

Fermentation of cultures: Inoculation of Penicillium chrysogenes into a solid medium.

On the ground, culture at 25 for 7 to 10 days to obtain a spore culture of Penicillium. The spores were inoculated into the sterilized medium in the seed tank with sterile water, stirred, and incubated at 27 for 24 28h, and then the seed culture medium was inoculated into the sterilized medium containing phenylacetic acid precursors in the fermenter, sterile air was introduced, stirred, and incubated at 27 for 7 days. During the fermentation process, phenylacetic acid precursors and appropriate amount of medium should be added.

Extraction and refining: The penicillin fermentation broth is cooled and filtered. The filtrate was pH2 and butyl acetate was used in the extractor.

Multi-stage countercurrent extraction was performed to obtain a butyl ester extract, which was transferred to the buffer.

, and then transferred to butyl ester, the butyl ester extract is decolorized by activated carbon, added to the salt forming agent, and penicillin g potassium salt can be obtained by azeotropic distillation.

Penicillin G sodium salt is prepared by passing penicillin G potassium salt through ion exchange resin (sodium type).

2. Various types of semi-synthetic penicillin can be prepared by acylation reaction with a variety of chemically synthesized organic acids with 6APA as an intermediate.

It is impossible for non-specialists to understand.

Summary. <> pro

<> the main points of process control of penicillin fermentation are: control of seed quality The seeds produced by filamentous bacteria are transplanted to millet solids by frozen ampoules stored at low temperature through glycerol, glucose, and peptone slopes, incubated at 25 °C for 7 days, vacuum dried and stored in this form for later use. During production, it is transplanted to the seed tank containing glucose, corn syrup and urea according to a certain inoculation amount, and is cultured at 26 °C for about 56h, the mycelial concentration is 6%-8%, and the mycelial morphology is normal, according to the inoculation amount of 10%-15%, it is transferred to the secondary seed tank containing peanut cake powder and glucose, and cultured at 27°C for 24h, the mycelial volume is 10%-12%, the morphology is normal, and the titer can be used as a fermentation seed at about 700d ml.

What are the process control points of <>penicillin fermentation?

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<> The main points of process control of penicillin fermentation are: control of seed quality The seeds produced by filamentous bacteria are stored in frozen ampoules at low temperature through glycerol, glucose, peptone inclined plane transfer to millet solids, incubated at 25 °C for 7 days, vacuum dried and stored in this form for later use. During production, it is transplanted to the seed tank containing glucose, corn syrup and urea according to a certain inoculation amount, and is cultured at 26 °C for about 56h, the mycelial concentration is 6%-8%, and the mycelial morphology is normal, according to the inoculation amount of 10%-15%, it is transferred to the secondary seed tank containing peanut cake powder and glucose, and cultured at 27°C for 24h, the mycelial volume is 10%-12%, the morphology is normal, and the titer can be used as a fermentation seed at about 700d ml.

<> the above is the content of my reply, do you have any questions that need to be answered [love] [happy].

a.Promotes self-growth.

b.Kill the germs that compete with the Fierce Front.

c.Kill the true hail that competes with you.

d.Converts glucose around you.

Correct Answer: Kills bacteria that compete with themselves.

Summary. Although oxytetracycline and penicillin are both antibiotic drugs, their efficacy is not the same, the disease effect is also different, penicillin is mainly used for common infections, it is a relatively small, very good effect of antibiotic drugs, and oxytetracycline is mainly used for special infection types, its *** is relatively large, and now it is rarely used oxytetracycline.

Although oxytetracycline and penicillin are antibiotic drugs, their efficacy is not the same, the disease effect is also different, penicillin is mainly used for common infections, it is a relatively small noise, very good effect of antibiotic drugs, and oxytetracycline is mainly used for special infection types, it is relatively large, and now it is rarely used oxytetracycline.

Ask about the similarities and differences in the fermentation production process, not the difference between the two drugs.

Fermentation production process.

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Ask about custom messages].

The classification of fermentation is divided into anaerobic fermentation, aerobic fermentation and facultative anaerobic fermentation according to the different needs of microorganisms for oxygen bundling in the fermentation process. According to the state of the medium, it is divided into liquid Chino bend fermentation and solid fermentation. Spine finch.

Summary. The process principle of penicillin fermentation broth pretreatment is to remove unnecessary impurities and harmful substances, improve its purity and activity, and achieve better preparation results through a series of physical, chemical and biological treatments of penicillin fermentation broth. These treatments include centrifugation, filtration, acid-base conditioning, dissolution, washing, concentration, and other steps.

Among them, centrifugation and filtration can remove microbial cells and solid particles, acid-base regulation can adjust the pH value of the solution, dissolution and washing can remove water-soluble impurities, and concentration can increase the concentration of penicillin. Through these pretreatment steps, a high-purity and high-activity penicillin stock solution can be obtained, which lays the foundation for subsequent separation, purification and preparation processes.

The process principle of pretreatment of penicillin fermentation broth is to remove unnecessary impurities and harmful substances, improve its purity and activity, and achieve better preparation results through a series of physical, chemical and biological treatments of penicillin fermentation broth before the debate. These treatments include centrifugation, filtration, acid-base conditioning, dissolution, washing, concentration, and other steps. Among them, centrifugation and focal filtration can remove microbial cells and solid particles, acid-base regulation can adjust the pH value of the solution, dissolution and washing can remove water-soluble impurities, and concentration can increase the concentration of penicillin.

Through these pretreatment steps, a high-purity and high-activity penicillin stock solution can be obtained, which lays the foundation for subsequent separation, purification and preparation processes.

What drugs and equipment are used in the pretreatment of penicillin fermentation broth? What does it do? In the pretreatment process of penicillin fermentation broth, commonly used drugs are acids, alkalis, oxidants, etc.

Equipment includes pH meter, agitator, heater, etc. The specific functions are as follows:1

Acid-base regulation: By adjusting the pH value of the fermentation broth, the speed and quality of penicillin growth and production are controlled, so that the early fermentation liquid of the hairstyle is kept within the appropriate pH range. 2.

Oxidant addition: Oxidant helps to eliminate antioxidants in penicillin fermentation broth, and improves the stability and purity of penicillin. 3.

Stirrer and heater: Through stirring and heating, various drugs and bacteria in the fermentation broth are evenly distributed, and the growth and production of penicillin are promoted. In summary, the role of these drugs and equipment is to optimize the growth and production process of penicillin fermentation broth and improve the yield and quality of penicillin.