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Some mycological aspects of penicillin production

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Summary

During the past ten years a multi-million dollar industry has developed, based on the mycological production of penicillin. Studies on factors influencing penicillin production have shown that selection of cultures, formulation of media, addition of intermediates in penicillin biosynthesis to the fermentations, and selection of optimum aeration and fermentation conditions play a part in the successful operation of this fermentation process. Although many studies have been made on the chemical changes occurring during the growth of the fungi and production of penicillin, little information has been gained on the mechanism of penicillin formation by fungi. However, these studies have helped in formulation of synthetic media which support growth and penicillin production equivalent to those obtained with media containing natural material.

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    This review was written during December, 1949, and an effort has been made to include most of the literature appearing prior to that date. Several months later the study by Florey et al. (73a) became available and should be consulted for a more extensive treatment of some of the topics.

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    Perlman, D. Some mycological aspects of penicillin production. Bot. Rev 16, 449–523 (1950). https://doi.org/10.1007/BF02870174

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