Some Aspects of Penicillin Production By Aspergillus Nidulans

SUMMARY

1.	The statement is made that Aspergillus nidulans produces penicillin in both surface and submerged fermentations.
2.	Evidence for this statement includes: a, inactivation by penicillinase; b, method of extraction; c, inactivation by hydroxylamine; d inactivation by copper sulphate; e, instability at low and high pH; f, solubility in various organic solvents; g, antibacterial activity.
3.	Of the twenty carbon sources investigated, the whole ground grains supported the best yields. Exclusive of the whole ground grains, lactose and galactose were the best carbon sources. The maximum yield and the time the peak was reached depended upon the concentration of carbon and the amount of aeration. The effect of concentration and aeration varies with the carbon source.
4.	No substitute as good as corn steep was found. Soy bean meal was the best of the substitutes among the substances investigated. Corn steep at a 4 per cent concentration, when used with a 2 per cent concentration of lactose, supported the highest yields.
5.	The chemical changes occurring during fermentation were studied.
6.	The highest yield obtained was equivalent to 20u/ml. of penicillin.