this slide is about vast detail on antibiotic prduction and industry microbiology

1. SRI PARAMAKALYANI COLLEGE
R E A C C R E D I T E D W I T H B G R A D E W I T H A C G P A O F 2 . 7 1 I N T H E S E C O N D C Y C L E O F N A A C
A F F I L I A T E D T O M A N O N M A N I U M S U N D A R A N A R U N I V E R S I T Y , T I R U N E L V E L I
A L W R K U R U C H I 6 2 7 4 1 2 , T A M I L N A D U , I N D I A .
POST GRADUATE & RESEARCH DEPARTMENT OF MICROBIOLOGY
( G O V E R N M E N T A I D E D )
ACADEMIC YEAR 2021-2022
INDUSTRIAL MICROBIOLOGY-PMBM42
UNIT V
T.KASTHURI KEERTHANA
II M.SC MICROBIOLOGY
20201232516108
PG AND RESEARCH DEPARTMENT OF MICROBIOLOGY
DR.S.VISHWANATHAN
PG AND RESEARCH DEPARTMENT OF MICROBIOLOGY
SRI PARAMAKALYANI COLLEGE
ALWARKURUCHI

2. INDUSTRIAL PRODUCTION OF
ANTIBIOTICS
STREPTOMYCIN AND PENCILLIN

3. ANTIBIOTICS
• literally, ‘antibiotic’ means ‘opposing life’ or ‘against life’
• a chemical substance produced by a living organism, generally a microorganism, that is detrimental
to other microorganisms
• commonly produced by soil microorganisms and that probably represent a means by which
organisms in a complex environment, such as soil, control the growth of competing
microorganisms
• “it may be defined as "antibiotics are compounds produced by bacteria and fungi which are
capable of killing or inhibiting, competing microbial species”.
• An ideal antibiotic: kills or inhibits the growth of pathogenes, causes no allergy to host cells, does
not cause damage to host cells, and should be stable when stored in liquid or solid forms
• Top 10 classes of antibiotics are given below. Antibiotics may be available in the form of tablets,
capsules, oral suspensions and powder for injection. The top 10 classes of antibiotics are:
• (1)Penicillins (2)Tetracyclines (3) Cephalosporins (4)Quinolones (5)Lincomycins (6)Macrolides
(7)Sulfonamides (8) Glycopeptides (9)Aminoglycosides (10) Carbapenems

4. PENICILLIN
What are penicillins?
• penicillins are a group of antibiotics
• derived originally from common moulds known as Penicillium moulds
• they are antibacterial drugs work against the infections of wide range of
bacteria
• they are bacteriocidal, i.e. they kill the bacteria which cause infections
• they have beta lactam ring in common, and hence come under the beta
lactam group of antibiotic based on chemical structure
• penicillin works by interfering with bacteria cell walls
• penicillins revolutionized the history of medical sciences
• they were the first antibiotic that doctors used and saved millions of life
• there are several antibiotics in the penicillin class, such as penicillin G,
penicillin V, procaine penicillin, and benzathine penicillin

5. HISTORY OF PENCILLIN
• 1928 – ALEXANDER FLEMING Bread mold (penicillium notatum) growing
on petri dish
• 1939 – FLOREY , Chain, and Associates Began work on isolating and
synthesizing large amounts of penicillin.
• 1941 – introduced in antibacterial therapy
• 1944 – penicillin has been at the disposal of all people

6. MODE OF ACTION

7. WHAT ARE THE SIDE EFFECTS OF
PENICILLIN?
• The side effects are:
• diarrhea that is watery or bloody
• fever chills, body aches, flu symptoms
• easy bruising or bleeding, unusual weakness
• urinating less than usual or not at all
• severe skin rash, itching, or peeling
• agitation, confusion, unusual thoughts or behavior, or
• seizure (black-out or convulsions)

8. PRODUCTION OF PENICILLIN
• The industrial production of penicillin as broadly classified in to two processes namely ,

10. UPSTREAM PROCESS AND DOWNSTREAM
PROCESS

12. CULTURE METHOD
• Surface culture method
In surface culture method ,the fungus is cultured on the surface of a liquid medium
without agitation. After an appropriate incubation period ,the penicillin is extracted
from the medium . This is an old method .
• Submerged culture method
In submerged culture method ,the fungus is grow in a liquid medium which is
vigorously aerated and agitated. After an appropriate incubation period ,the
penicillin is separated from the medium . Today penicillin is produced by the
submerged method .

13. PRODUCTION PROCESS

14. MEDIA FORMULATION
• Ph6.5
• Temperature 20-24c
• Oxygen
• Nitrogen (corn steep liquor 8.5%)
• Glucose 1% (preferred for penicillium notatum)
• 80% ethanol
• Phenyl acetic acid
• Probenecid
• Lactose 1%
• Calcium carbonate 1%
• Sodium hydrogen phosphate 0.4%
• Antifoaming agent : Vegetable oil

15. HEAT STERILIZATION
121 degree celcius at 30 psi (pounds per square inch). For high
temperature short time for sterilization is used to minimize
the degradation of certain components of media.
FERMENTATION
Usually done by fed-batch mode
High amount of glucose result in low yield of Penicillin. Temperature : 20 to 24 c
pH : 6.0 to 6.5 units
Pressure : 1.02 atmosphere (higher than atmospheric pressure to prevent contamination )
• Sparging of air provided for providing sufficient oxygen required for cell viability.
•Rotor used to increase the pressure and flow of fluid.
• Used to mix culture throughout the medium
• Fungal cells are hardy
• Hence handled at rotation speed around 200rpm FERMENTORS

16. SEED CULTURE
• First done in lab by adding penicillium spores to the liquid medium. o After growth ,
inoculated into the fermentor. o In some cases spores are directly inoculated into the
fermentor. Spore: produced during stress condition
FILTERATION
Rotary vaccum filter is used for large scale production.
To remove biomass such as fungus, other impurities from the medium.
Phosphoric acid is added pH become 8.5
This can leads to the loss of penicillin activity.
Thus pH is maintained at 6.0 to 6.5. ROTARY VACCUM FILTER

17. ADDITION OF SOLVENTS
AMYL ACETATE or BUTYL ACETATE is added to dissolve penicillin in filtrate.
Now, penicillin is present in the form of solution.
Other solids are considered as wastes.
CENTRIFUGAL EXTRACTION
Tubular bowl or chamber bowl centrifuge is used.
To separate solid waste from liquid component which contains the
penicillin.
Supernatent is transferred to downstream process.

18. EXTRACTION PROCESS STORAGE

19. ROTATING FILTER

20. ADVANTAGES
Have excellent tissue penetration .
Bactericidal against sensitive strains.
Relatively nontoxic.
Efficacious in the treatment of infections.
Inexpensive in comparision with other antibiotics.
Newer penicillin’s are resistant to stomach acid , such as penicillin V or a broader spectrum ,such
as ampicillin and amoxicillin.
DISADVANTAGES
Acid liability – most of these drugs are destroyed by gastric acid.
Lack of activity against most gram negative organisms.
Short duration of action.
Many patients experience GI upset.
Painful if given intramuscularly.

21. STREPTOMYCIN
• Streptomycin is using for the treatment of no. of bacterial infection.
• Streptomycin is produced by Streptomyces griseus.
• It is particularly active against gram positive bacteria and against the
tuberculosis organism Mycobacterium tuberculosis.
• Streptomycin was developed by Schatz Bugie and Waksman in 1944, and
one of their original soil, S.griseus isolates was used today.

22. CHEMICAL STRUCTURE
• Streptomycin and dihydrostreptomycin are basic compounds and therefore, they are usually
prepared as salts.
• Streptomycin is present as the hydrochloride as crystalline HCl double salt with calcium chorial or
as phosphate or sulfate and dihydrostreptomycin like hydrochloride or sulfate.

23. PRODUCTION

24. MEDIA PREPARATION
• Most of the media for the commercial yield of streptomycin are:
Woodruff and McDaniel (1954).
• Soybean- 1%
• Glucose -1%
• NaCl- 0.5%
Hockenhull -1963
• Glucose 2.5%
• Extracted soybean meal-45
• NaCl -0.25%
• Ph- 7.3-7.5 before sterilization
• Streptomycin yields in production fermenters respond strongly to high aeration and agitation.
• Optimum temperature 25-30°C.
• Optimum pH range from 7 and 8.
• Fermentation lasts approx. five to seven days.
• Streptomycin yields probably in excess of 1200 mg per milliliter.

25. A COMMERCIAL STREPTOMYCIN FERMENTATION IS MAINLY PASSES
THROUGH THE THREE PHASES:
• Phase I
• Phase II
• Phase III

26. PHASES
•
Phase 1
•Lasts approx. 24 hrs. With rapid growth during this period, producing most mycelium for the
fermentation.
•Strong proteolytic activity of nutrients of S. griseous release ammonia to the medium from soybean
meal and Carbon are utilized for growth.
•PH approx. 6.7 to 6.8 or 7.5
Phase 2
•Streptomycin produced at very fast rate.
•Lasts approx. 24 hrs. to 6-7 days of incubation.
•No mycelial growth.
•Ph approx. 7.6 to 8.
•Ammonia is utilized and glucose is rapidly withdrawn from medium.
Phase 3
•In this phase, sugar has been reduced from the culture and the production of streptomycin stopped.
•The cell lyses and releases ammonia and PH rises.
•Fermentation is harvested before start of this phase.

27. HARVEST AND RECOVERY
• When fermentation is completed, by using the filtration technique mycelium is segregated from the
broth.
• In one procedure, the streptomycin is adsorbed from the broth onto activated carbon and hence eluted
from the carbon with dilute.
• Then passes through column containing cation exchange resins to adsorb streptomycin from the broth.
• Column is washed with water.
• Streptomycin is eluted with HCL before concentration resins in to adsorb streptomycin from vacuum
almost to dryness.
• In methanol streptomycin is dissolved and then it was filtered.
• Addition of acetone to the filtrate for the precipitation of the antibiotic.
• Finally, precipitate of antibiotics is washed with acetone and then dried.
• Mixed in methanol for preparation as the pure streptomycin calcium chloride complex.

28. USES OF STREPTOMYCIN
Medication
• The first line of antibiotic is Streptomycin which is utilized against
gram negative bacteria in animals such as (horse, cattle’s, sheep
Pesticides
• To fight with the bacteria streptomycin is also tried as a pesticide,
which is apart from human applications.
Protein purification
• Sometimes Streptomycin sulfate is added for removing nucleic
when protein purifying from the biological extracts.

29. REFERENCES
• https://patents.google.com/patent/US2541420A/en
• https://en.wikipedia.org/wiki/Streptomycin
• //https://microbiologynotes.org/streptomycin-chemical-structure-production-
recovery-and-uses/
• google.com/search?q=streptomycin&source=lnms&tbm=isch&sa=X&ved=2ahUK
EwiFvPPK4Nf2AhUuTmwGHVEmDjgQ_AUoAXoECAIQAw&biw=1366&bih=568&d
pr=1#imgrc=RkpTDnWdIfdALM
• /LaannSwick/penicillin-74665548