ABSTRACT
Antibiotics are produced industrially by a process of fermentation, where the source microorganism is grown in large containers (100,000-150,000 L or more) containing a liquid growth medium. Oxygen concentration, temperature, pH, and nutrient levels must be optimal and are closely monitored and adjusted if necessary. As antibiotics are secondary metabolites, the population size must be controlled very carefully to ensure that maximum yield is obtained before the cells die. Once the process is complete, the antibiotic must be extracted and puried to a crystalline product. This is simpler to achieve if the antibiotic is soluble in organic solvent. Otherwise, it must rst be removed by ion exchange, adsorption, or chemical precipitation.
