Some Aspects of Penicillin Production by Aspergillus nidulans

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Abstract
A. nidulans produces penicillin in both surface and submerged fermentations. Evidence for this includes inactivation by penicillinase, method of extraction, inactivation by hydrox-ylamine, inactivation by CuSO4, instability at low and high pH, solubility in various organic solvents, and antibacterial activity. Of the 20 carbon sources investigated, the whole ground grains supported the best yields. The next best C sources were lactose and galactose. The max. yield and the time the peak was reached depended upon the conc. of carbon and the amt. of aeration. The effect of conc. and aeration varies with the C source. No substitute as good as corn steep was found. Soy bean meal was the best of the substitutes among the substances investigated. The chemical changes occurring during fermentation were studied. The highest yield obtained was equivalent to 20 U./ml. of penicillin.

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