Antibiotics are classified based on their mode of action and method of production. They can be bactericidal, bacteriostatic, narrow or broad spectrum based on their antimicrobial activity and target organisms. Major classes include beta-lactams, macrolides, tetracyclines and aminoglycosides which inhibit bacterial cell wall, protein or DNA synthesis. Antibiotics are produced through fermentation using high yielding bacterial strains in bioreactors, followed by downstream purification and quality control before packaging.

1. ANTIBIOTICS
CLASSIFICATION BASED ON MODE OF ACTION
AND INDUSTRIAL PRODUCTION
By : Aghera Raj
IMSC Biotechnology
Parul Instiute Of Applied Sciences

2. Introduction
 Substance derived from microorganism or produce
synthetically, that destroy or limits growth of living
organisms.
 One of the wonder discovery of 20th century.
 Antibiotics resistance is public health issue with a
significant impact on
• Morbidity
• Mortality
• Health-care associated costs

3. What is antibiotics?
 A medicine that inhibits growth of living organisms or
destroy microorganisms.
 Originally, an antibiotics was a substance produced by
one microorganism that selectively inhibits the growth of
another.

4. Antibiotic classification
 According to antimicrobial activity
 Bactericidal
 Bacteriostatic
 According to bacterial spectrum of activity
 Narrow spectrum
 Broad spectrum
 According to absorbability from the site of administration to
attain significant concentration for the treatment of systemic
infection
 Locally acting
 systemic

5. Mechanics of action

6. Classification of antibiotics based on mode of action
Nitu met | sultan | in ceptember with a fluid pen and a car
Nit- nitrofurans
Met- metronidazole
Sul- sulphonamides
Cep- cephalosporin
Flu- fluoroguinolones
Pen- penicillin
Car- carbapenem
DNA synthesis
inhibitor
Tetrahydro folate
synthesis inhibitor
Peptidoglycans
DNA gyras enzyme inhibition
Peptides synthesis inhibitors

7. Protein synthesis inhibitors
Ma Life At Cell
Ma- macrolides
Li- lincosamides
A- aminoglycosides
T- tetracyclins
30S
50S
C- clindamycin
E- erythromycin
L- linezolid
50S
30S
50S

8. Mechanism of major antibacterial agents

9. Antibiotic resistance
 Production of enzyme that inactivates drug
 β-lactamase
 S. aureus, Enterobacteriaceae, Pseudomanas, H. influenza
 Altered permeability to the drug result to decreased effective
intracellular concentration
 Synthesis of altered structural targets for the drug
 Streptomycin resistance – mutant protein in 30S ribosomal
subunit delete binding site Enterobacteriaceae
 Multi-drug resistance pump
• Bacteria actively export substances including drug in exchange for
protons

10. Industrial production of antibiotics
 Inoculum:
 A small amount of material containing bacteria, viruses,
or other microorganisms that is used to start a culture.
 A high yielding strain (Bacteria) is a prerequisite for
antibiotic production.
 The Inoculum is prepared usually in the form of a spore
suspension, which is transferred into the fermenter.

11.  Fermenter / Bioreactor:
 Antibiotic are generally produced in stainless steel
fermenters used in the batch or fed mode, see in figure
below.
 Water cooling is often used to maintain the temperature
between 24-26° C.
 Generally, the fermenter is maintained at above
atmospheric pressure which reduces contamination risk
and enhances O2 supply.
 The final stage fermenter is preferably used for antibiotic
production for the longest period.

12. Batch fermentation

13.  Initial stages of fermentation are designed for
considerable microbial growth; these are carried out in
seed stage fermenters of smaller size.
 One or more seed stages may be used, depending on the
process and the strain, to produce the maximum amount
of biomass.
Flow diagram

14. Process description
 The production fermenter is run in a fed batch mode in
which a nutrient e.g., glucose is added continuously
throughout the fermentation to enhance the duration of
antibiotic production.
 This is accompanied by withdrawal of small volumes of
broth to check increase in volume of the broth in the
fermenter.
 Antifoaming agents are added at the appropriate stage of
fermentation.

15.  Selected microbiological, physical and chemical features
are monitored during the fermentation in order to achieve
proper control.
 At the end of final production stage incubation, the broth
contains only a low concentration (3-35% If the total
solutes in the broth) of the antibiotic.
 Antibiotic recovery is done by separation of cells from the
broth by filtration or centrifugation which is followed by
purification.
 Removal of cells: The first step in product recovery is the
separation of whole cells and other insoluble ingredients
from the culture broth by technique such as filtration and
centrifugation.

16.  The product needs to be very pure, since it being used
as a therapeutic medical drug, so it is dissolved and then
precipitated as a potassium salt to separate it from other
substances in the medium.

17. Quality control
 Retained Sample
 Analysis of finished product
 Sampling
 Validation
 Records
 Batch inspection and sampling
 SOP
 GMP

18. Packaging
 Primary packaging
 Secondary packaging
 Tertiary packaging