IMPACT OF INDUCING CONTROLLED LACTIC FERMENTATION OF CORN EXTRACT ON THE PENICILLIN BIOSYNTHESIS USING THE PELLETIZED FORM OF THE PENICILLIUM CHRYSOGENUM STRAIN

The lactic fermentation of the corn extract used in the process of penicillin biosynthesis is considered essential for a high quality extract. Our investigations showed that the inducing controlled lactic fermentation of the corn extract has a significant impact on the evolution of penicillin biosynthesis because it reduces the protein matter which stimulates growth of the cellular mass over the control limits, assures the preservation of the pelletized structure of the mycelium by the end of biosynthesis and increases the final penicillin biosynthesis titer by 20% at 185 hours of growth to maximum 28% at 226 hours