Effect of dissolved carbon dioxide on penicillin fermentations: Mycelial growth and penicillin production

Authors

  • Chester S. Ho,

    Corresponding author
    1. Department of Chemical Engineering, State University of New York at Buffalo, Buffalo, New York 14260
    • Department of Chemical Engineering, State University of New York at Buffalo, Buffalo, New York 14260
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  • Mark D. Smith

    1. Department of Chemical Engineering, State University of New York at Buffalo, Buffalo, New York 14260
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Abstract

The effect of dissolved carbon dioxide on the specific growth rate and the penicillin production rate of Penicillium chrysogenum was examined experimentally. The dissolved carbon dioxide was found to inhibit the specific growth rate and the penicillin production rate when the aerated submerged penicillin fermentation was exposed to influent gases of 12.6 and 20% carbon dioxide, respectively. Upon exposure to influent gases of 3 and 5% carbon dioxide, no pronounced metabolic inhibition was noted.

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