Commercial penicillin production uses the mold Penicillium chrysogenum in a semi-continuous batch process. It requires a rich nutrient medium, a pH of 6.5, and temperatures of 25-27°C, with careful oxygenation control through constant stirring in smaller fermenters.
La producción comercial de penicilina utiliza el moho Penicillium chrysogenum en un proceso por lotes semicontinuo. Requiere un medio de cultivo rico, un pH de 6.5 y temperaturas de 25-27°C, con un control cuidadoso de la oxigenación mediante agitación constante en fermentadores más pequeños.
Front | Describe how penicillin is produced commercially, including the name of the microorganism and conditions needed for microorganism to grow well. |
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Back | Production of penicillin:
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