hi! I am working with antibiotic fermentation producimg penicillin,erythromycin and lovastatin.In penicillin fermentation we face mould and yeast contamination at production state. please anybody is here to make useful contribution.
Harman
They may be:
- Present in raw materials (e.g., corn steep liquor, lactose)
- Introduced through poor aseptic techniques
- Surviving in fermenter dead zones or piping
To get rid of the issue, focus on
- Sterilization:
- Ensure all fermenters, pipes, and media are properly sterilized using SIP/CIP systems.
- Additives:
- Use safe antifungal agents (e.g., sodium benzoate) cautiously, to avoid harming penicillin-producing strains.
- Environmental Monitoring:
- Regularly check air, surfaces, and raw materials for contaminants using settle plates and air samplers.
- Selective Media:
- Use SDA or PDA plates to detect early fungal/yeast contamination.
- Optimal Conditions:
- Maintain correct pH (~6.0–6.5) and temperature (~25–27°C) to favor Penicillium over contaminants.
- Inoculum Purity:
- Use fresh, clean spores and aseptic transfer methods.
- Signs to Watch For:
- Sudden pH drop, sugar depletion, foam surge, or odd smells may indicate contamination.
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