Influence of the Proportions of KH2PO4, MgSO4, and NaNO3in the Nutrient Solution on the Production of Penicillin in Surface Cultures

• Published in: American journal of botany 1945-10, Vol.32 (8), p.528-535
• Main Author: Pratt, Robertson
• Format: Article
• Language: English
• Subjects: Alcoholic beverages; Bottles; Chemical composition; Fermentation; Metabolism; Nutrient solutions; Penicillin; Penicillium chrysogenum; Salts; Triangles
• ISSN: 0002-9122; 1537-2197

A study was made of the accumulation of penicillin in cultures of Penicillium notatum grown in sixty-five different nutrient solutions containing KH2PO4, MgSO4·7H2O, and NaNO3in different proportions but all with a total molar concentration (of these three salts) of 0.04 M. The solutions contained in addition lactose, corn steep liquor, zinc sulphate and phenylacetic acid. The results emphasize the importance of obtaining a proper balance among the concentrations of PO$^\equiv_4$, Mg++, SO4 =, and NO3 -in the solutions if maximum yields of penicillin are desired. For a given level of PO$^\equiv_4$, as the concentration of Mg++and SO4 =was raised, it was necessary to lower the concentration of NO3 -. The best solutions, from the standpoint of penicillin production, contained not less than 8 millimoles KH2PO4per liter and not more than 20 millimoles NaNO3per liter. The absolute concentrations in the optimum solution in this series were KH2PO4, 0.019 M.; MgSO4·7H2O, 0.002 M.; and NaNO3, 0.019 M. The proportions of the three salts in the optimum solution were KH2PO4, 0.475; MgSO4·7H2O, 0.05; and NaNO3, 0.475. In a series of solutions with these relative concentrations for the three salts, maximum potency on the seventh day was obtained at a total concentration of 0.12 M.