Phenoxymethylpenicillin penicillin production

Certain factors and product precursors are occasionally added to various fermentation media to iacrease product formation rates, the amount of product formed, or the type of product formed. Examples iaclude the addition of cobalt salts ia the vitamin fermentation, and phenylacetic acid and phenoxyacetic acid for the penicillin G (hen ylpenicillin) and penicillin V (phenoxymethylpenicillin) fermentations, respectively. Biotin is often added to the citric acid fermentation to enhance productivity and the addition of P-ionone vastly iacreases beta-carotene fermentation yields. Also, iaducers play an important role ia some enzyme production fermentations, and specific metaboHc inhibitors often block certain enzymatic steps that result in product accumulation. 

No single product can exemplify all the important features of antibiotie manufaeture. Benzylpenicillin is a /Mactam. Brief aeeounts are given of the manufaeture of two other /3-lactams, penicillin V (phenoxymethylpenicillin) and cephalosporin C, to illustrate further key points. 

No single product can exemplify all the important features of antibiotic manufacture. Ben-zylpenicillin is a (3-lactam. Brief accounts are given of the manufacture of two other (3-lactams, penicillin V (phenoxymethylpenicillin) and cephalosporin C, to illustrate further key points. However, important as the (3-lactams are, they are but one of many families of antibiotics (Chapter 10). Furthermore, most industrial microorganisms used to make (3-lactams are fungi this is atypical of antibiotics as a whole where bacteria, particularly Streptomyces spp., predominate. Chapter 10 and some of the further reading at the end of this chapter provide the broad perspective, including information on those antibiotics made by total or partial chemical synthesis. 

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