The metabolism of penicillium chrysogenum and the production of penicillin using a high yielding strain, at different temperatures

Results are presented for a series of penicillin V fermentations run at temperatures from 19 to 30 °C. Data are given for penicillin production, cell production and carbon dioxide evolution. Consumption of arachis oil, lactose and glucose is recorded and some additional analytical results are provided. Penicillin production reached 10 000 to 11 000 units of penicillin V/ml. Optimal temperatures were 25 to 27 °C. The results are briefly discussed, and are published in the hope that they may be of value to others working in this field.