Of the four strains of Penicillium chrysogenum available at BIOTECH only the strains of JCM 2056 and DSM 1075 were found to be better producers of penicillin using Porter's medium with either molasses, brown sugar, glucose and cheese whey as potential lactose substitute. The pH trend showed a shift to the alkaline range indicating that alkaline metabolites were produced during fermentation. The standardization of qualitative assay of penicillin G was achieved. Peak productivity of penicillin using 2L fermentor with 20 g/L molasses in Porter's medium could be expected on the 48th hour for the strain DSH 1075. Separation and identification of pen G component of the fermentation broth was attained by thin layer chromatography (TLC) and high pressure liquid chromatography (HPLC). Analysis of fermentation broth by HPLC confirms the presence of pen G by spiking a known standard. Standard pen G gave a retention time of 0.8-1.2 min. Pen G was found to be unstable in water and buffer after 7 days storage at refrigerator temperature.
The project will evaluate the penicillin-producing capability of Penicillium chrysogenum strains available at BIOTECH and the suitability of molasses, sugarcane juice, raw sugar, and glucose as substance for penicillin production.