UNIT V: Fermentation Products Summary

Fermentation Uses Type of Fermentation Fermentation Media Fermentation Yield

Product Fermentation Organism Conditions
Penicillin Treats bacterial Submerged Fungi – Lactose (or Glucose) – 30–40 g/L 26–28°C, 0.4 gallons per
infections; fermentation Penicillium Corn Steep Liquor – 20–25 g/L pH ~6.5, 1 gallon broth
effective against chrysogenum (NH₄)₂SO₄) – 2.0 g/L Aeration: 0.5–1
Gram-positive (KH₂PO₄) – 0.5–1.0 g/L vol/min, Agitation
bacteria MgSO₄·7H₂O– 0.25–0.5 g/L required
CaCO₃– 2–5 g/L Phenylacetic acid
(precursor) – 0.5–1.0 g/L Ferm time: 5–7
Antifoam Agent – As needed days
Initial pH –6.5–6.8
Citric Acid Food preservative; Submerged or Fungi - Aspergillus Sucrose or Molasses – 100–150 g/L 30°C, 0.7–0.9 g/g
flavor enhancer; Surface niger NH₄NO₃ or (NH₄)₂SO₄) – 1.5–2.0 pH ~2.5, sugar
pH control; fermentation Yeast – g/L High aeration
cleaning agent Candida lipolytica, KH₂PO₄– 0.5–1.0 g/L
Yarrowia lipolytica MgSO₄·7H₂O- 0.25–0.5 g/L Ferm time: 5–10
ZnSO₄ – 0.01–0.05 g/L days (Aspergillus
CuSO₄ – 0.01–0.03 g/L niger);
Fe²⁺– ≤ 0.1 mg/L Candida/Yarrowia
Antifoam agent – As needed lipolytica: 2-4
Initial pH – 2.0 days
Griseofulvin Antifungal for Submerged Fungi – Glucose – 30–40 g/L 24–25°C, 6–8 g/L
skin, hair, and nail fermentation Penicillium Yeast Extract – 5 g/L pH 6.8,
infections griseofulvum Peptone – 10 g/L Aerobic,
KH₂PO₄ – 1 g/L
MgSO₄·7H₂O– 0.5 g/L Ferm time:
CaCO₃ – 1–3 g/L 7–14 days
Trace Elements – As required
Zn²⁺, Fe²⁺, Cu²⁺ in very small
amounts) Initial pH –6.0–6.5
L-Glutamic Used in MSG Submerged Bacteria - Glucose – 100 g/L 30°C, 30 g/L
Acid production; dietary (aerobic) Corynebacterium Urea – 5.0 g/L pH 6–8,
supplements; glutamicum, Biotin – 0.005 mg/L High aeration,
 supports brain and Brevibacterium KH₂PO₄ – 1.0 g/L
liver functions flavum MgSO₄·7H₂O– 0.5 g/L Ferm time:
FeSO₄·7H₂O– 0.01 g/L 2 days
MnSO₄·H₂O – 0.005 g/L
CaCO₃ – 20–30 g/L
Initial pH – 7.0–7.2
Vitamin B12 Treats deficiency; Submerged Bacteria - Bacillus Glucose – 30–50 g/L 30°C, 23 mg/L
supports nerve (aerobic & megaterium, Corn Steep Liquor – 20–25 g/L ( pH 7.0, (P. shermanii),
function, red blood anaerobic Propionibacterium CoCl₂·6H₂O – 0.02–0.05 g/L up to 135 mg/L
cell formation, and phases) shermanii, NaNO₃ or (NH₄)₂SO₄) – 2–3 g/L Fermn time: (GE strain)
DNA synthesis Pseudomonas KH₂PO₄ – 1.0 g/L Anaerobic- 2-3
denitrificans, MgSO₄·7H₂O – 0.5 g/L days
Streptomyces CaCO₃ – 1–3 g/L Aerobic-4 days
griseus Biotin – 0.01–0.05 mg/L
Initial pH – 7.0–7.2