Technological Design Of Continuous Fermentation For Penicillin Production With Capacity Of 100 Tons Per Year

Penicillin,an important kind of beta-lactan antibiotics,is mainly prduced by fermentation of microorganism.It is the most familiar kinds of antibiotics because of its lower toxicity and nearly no influence of effective antibacterial density to the human body cell.It was reported that the market shares of penicillins possessed approximate 21.5%of the gross sales of the whole antibiotics.As the greatest country for penicillins production in the world,the annual capacity of its fermentation in our country has reached to 20,000 tons.However,the mode of fermentation for penicillin production in our country still depends on the batch one in which it displayed some shortages with a long-period of fermentation,a bigger dimension of the needed fermenting equipments,a long time for assistant technics,a worse technical control for accuracy,a higher pruduction costs and a difficult control for products quality.The fact production technics and labor productivity are all difficult to adapt to the production with GMP standardization and the market requirements for modern field of penicillin fermentation.To solve the most shortages occurred in batch fermentation,the continuous fermentation process is coming to be developed nowadays.This mode can keep well growth,reproduction and metabolism for microorganisms under the living status,reduce the unliving stage of fermentation and the accessory time for washing,sterilizing and transferring the fermentor.It also has displayed a huge advantage in the fields of decreasing investment of equipments,shortening period of fermentation and increasing production so that it becomes to be the direction and the trends of fermentatitive technical improvement and update in the future.Based on fully investigating the present batch fermentation technocis of penicillins,this work focused on the technological design of continuous fermentation for penicillin salts production with 100 tons of the annual capacity combined with the basic principle of engineering and microbiology.This design might be provide a better engineered foundation for improving the traditional penicillins fermentation to the further continuous one.