While many antibiotics like penicillin can be produced by industrial-scale chemical synthesis, it is commercially profitable to produce others by industrial-scale fermentation. Here are examples of yields [local] that are possible. Streptomycin is such an antibiotic. It was discovered by Selman Waksman [local] in 1944. Before this time, most communities had a sanatarium for the confinement of persons infected with tuberculosis. After the introduction of streptomycin, tuberculosis virtually disappeared [local] (although it may be sneaking back [local]).

Here is an article [local] on the fermentative production of penicillin and streptomycin. Production of these two molecules are very different problems. Penicillin is derived metabolically from a dipeptide, whereas streptomycin is produced from carbohydrates. The indicated carbon source for production of streptomycin and many other antibiotics is Corn Steep Liquor (CSL). The question below will ask you to use web resources to find out what the heck Corn Steep Liquor really is. This is something at which you (and your students) should become very proficient.