I have observed that pH goes down during the preculture for three days, then when transfered to culture shake flasks, the pH goes up. I would like to cover all the factors that might contribute to this change?
Dear, Anis
Several factors could contribute to changes in pH during the preculture and fermentation stages of penicillin production using Penicillium chrysogenum. These factors include:
It is essential to carefully control and monitor the pH of the culture medium during penicillin production to ensure optimal growth and production of the antibiotic.
Yours sincerely,
Edgar M Cambaza
Edgar Manuel Cambaza Thank you for your detailed response.
Do you happen to have Articles/references that studied the impact of those factors?
Dear Anis,
You can look at optimization studies. The following link for google Scholar shows some, perhaps the most relevant ones:
https://scholar.google.com/scholar?hl=pt-PT&as_sdt=0%2C5&as_vis=1&q=allintitle%3A+%22optimization%22+%22Penicillium+chrysogenum%22&btnG=
I hope this was helpful. If you face further difficulties, we can look for more information.
Yours sincerely,
Edgar M Cambaza
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