An introductory study of industrial enzymatic production of β-lactam antibiotics

This study is a literature review of comparing the chemical and the enzymatic methods of producing β-lactam antibiotics such as ampicillin and amoxicillin. The former method is one existing in the word and practiced in Iran, and the later is a process that has been intensely studied for the past couple of years, and is thought to be a well alternative for the chemical method which encounters many non recyclable organic solvents, that are also entrained in the product itself, that could lead to cancer. A general comparison of the two processes is made, and a process is actually offered for the enzymatic production and separation of the antibiotic as the final product. Factors effecting the enzymatic production of antibiotics such as the use of cosolvents, pH tolerance and method of stabilization of the penicillin G acylase as the enzyme have been introduced in this paper.