ANTIBIOTICS PRODUCTION penicillin...pptx

Penicillin production

1. Antibiotics production: Penicillin Submitted To : Dr. Firasat Hussain Submitted By : Hafiz Muhammad Usman

2. Introduction Antibiotics are antimicrobial agents produced naturally by other microbes (usually fungi or bacteria).
• The first antibiotic was discovered in 1896 by Ernest Duchesne and
“rediscovered” by Alexander Flemming in 1928 from the filamentous fungus Penicilium notatum.

3. First Antibiotic The antibiotic substance, named penicillin, was not purified until the 1940s (by Florey and Chain), just in time to be used at the end of the second world war.
Penicillin was the first important commercial product produced by an aerobic, submerged fermentation

4. Mechanism of action (Penicillin) Antibiotics can be selectively toxic by targeting such features as the bacterial cell wall, 70S ribosomes, and enzymes that are specific to bacteria.
In this way the human eukaryotic cells are unaffected.

5. For example: penicillin, ampicillin, amoxycillin, methicillin
Inhibits enzymes involved in synthesis of peptidoglycan for bacterial cell wall, causing cell lysis.
Bacteriocidal
Narrow spectrum- little effect on Gram negative Cell wall

6. Other antibiotics Other antibiotics may affect:
Cell membrane
DNA replication
• Transcription
• Translation

7. Industrial penicillin production process 1) Strain Selection Identification of Penicillium Strain: The production begins with selecting a strain of Penicillium, typically Penicillium chrysogenum, known for its high penicillin productions 2)Fermentation Media Preparation: A nutrient-rich medium is prepared, providing the necessary sugars, nitrogen sources, and minerals for fungal growth and penicillin production. Common carbon sources include glucose and lactose, while corn steep liquor or yeast extract provides nitrogen.

8. Inoculation: The selected strain of Penicillium is inoculated into the fermentation medium. Cultivation: This step involves fermenting the fungus in large bioreactors, or fermenters, under controlled conditions. The temperature, pH, and oxygen levels are carefully regulated to promote optimal growth and penicillin production. Batch or Fed-batch Process: Depending on the process, nutrients might be added continuously (fed-batch) or as a single addition (batch), depending on the production requirements

9. 3. Penicillin Production Induction Phase : During fermentation, the fungus begins to produce penicillin as a secondary metabolite, usually after initial growth. Monitoring and Control: The conditions within the fermenter are continuously monitored to ensure optimal production. 4. Separation and Extraction Biomass Removal : After fermentation, the fungal biomass is separated from the liquid medium, often using filtration or centrifugation. Extraction: Penicillin is extracted from the culture broth. This is typically done by adjusting the pH to a specific level, allowing penicillin to be isolated from other compounds.

10. 5. Purification Liquid-Liquid Extraction: Penicillin is extracted into an organic solvent, then back into an aqueous phase to remove impurities. Chromatography: Further purification is achieved through chromatographic techniques to separate penicillin from other components. Crystallization: Penicillin is crystallized to achieve high purity. 6. Quality Control and Testing Quality Assurance: Penicillin undergoes rigorous quality control tests to ensure it meets the required standards for purity and potency. Stability Testing: The stability of the product is tested to ensure it retains its effectiveness over time.