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Sugar analysis of industrial penicillin fermentation broths containing complex nutrient sources

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Biotechnology Techniques

Summary

Four methods for sugar analysis in industrial penicillin-G fermentation broths are compared. It is concluded that volumetric and colorimetric assays have little value in specific analyses of complex industrial fermentation media. The combined use of HPLC and enzymatic methods constitutes an efficient and simple approach to the problem of mono-and polisaccharide on-line monitoring in the fermentation process.

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Authors and Affiliations

  1. Department of Chemical Engineering, Instituto Superior Técnico, Technical University of Lisbon, Rua dos Bragas 4099, Porto Codex, Portugal

    José Cardoso de Menezes & Sebastião da Silva Alves

  2. Instituto Nacional de Engenharia de Sistemas e Computadores, Rua dos Bragas 4099, Porto Codex, Portugal

    João Miranda Lemos

  3. Department of Chemical Engineering, Faculty of Engineering, University of Oporto, Rua dos Bragas 4099, Porto Codex, Portugal

    Sebastião Feyo de Azevedo

Authors
  1. José Cardoso de Menezes
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  2. Sebastião da Silva Alves
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  3. João Miranda Lemos
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  4. Sebastião Feyo de Azevedo
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de Menezes, J.C., Alves, S.d.S., Lemos, J.M. et al. Sugar analysis of industrial penicillin fermentation broths containing complex nutrient sources. Biotechnol Tech 6, 1–4 (1992). https://doi.org/10.1007/BF02438677

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  • DOI: https://doi.org/10.1007/BF02438677

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