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An HPLC procedure for monitoring penicillin G fermentations

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Biotechnology Techniques

Summary

An HPLC procedure for the quantification of the precursor, intermediates, product, and degradation product of penicillin G fermentations is described. The method involves the use of an acetonitrile gradient and direct UV detection with a total run-time of 45 minutes including column regeneration. The technique can be exploited for on-line monitoring of penicillin G fermentations using defined or complex media.

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Authors and Affiliations

  1. The International Institute of Biotechnology, Biotechnology Division, Faculty of Engineering and Science, Polytechnic of Central London, 115 New Cavendish Street, W1M 8JS, London, UK

    M. W. Adlard, B. M. Gordon, T. Keshavarz, C. Bucke & G. Holt

  2. SERC Centre for Biochemical Engineering, University College London, Torrington Place, WC1E 7JE, London, UK

    M. D. Lilly

  3. Biological Laboratory, University of Kent, CT2 7NJ, Canterbury, Kent, UK

    A. T. Bull

Authors
  1. M. W. Adlard
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  2. B. M. Gordon
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  3. T. Keshavarz
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  4. C. Bucke
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  5. M. D. Lilly
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  6. A. T. Bull
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  7. G. Holt
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Adlard, M.W., Gordon, B.M., Keshavarz, T. et al. An HPLC procedure for monitoring penicillin G fermentations. Biotechnol Tech 5, 121–126 (1991). https://doi.org/10.1007/BF00159983

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  • DOI: https://doi.org/10.1007/BF00159983

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