The Control of Contaminants in Penicillin Fermentations by Antiseptic Chemicals

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Abstract
37 chemicals were tested for their ability to prevent the growth of contaminants and still allow penicillin production in contaminated shake-flask penicillin fermentations. It was found that 0.2% Na2B4O7.10H2O in the fermentation medium delayed the growth of contaminants and allowed normal penicillin production by Penicillium chrysogenum NRRL1951-B25. Different strains of P. notatum and P. chrysogenum varied in their tolerance to Na2B4O7.10H2O; penicillin production by P. chrysogenum NRRL1951-B25 often was increased by 0.2% Na2B4O7.10H2O. Strain NRRL-1951-B25 was acclimatized to grow in normally lethal concs. of Na2B4O7.10H2O, but penicillin production remained inhibited. 80-gallon pilot fermentations with strain NRRL-1951-B25 in a medium containing 0.2% Na2B4O7.10H2O yielded more penicillin at 30 hrs. than similar fermentations without Na2B4O7.10H2O; after 45 hrs. the fermentations without Na2B4O7.10H2O yielded more penicillin than those with Na2B4O7.10H2O.