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Many antibiotics are secondary metabolites made by microorganisms, often after the growth-focused trophophase. Industrial production relies on optimized strains and typically uses aerobic, submerged fed-batch fermentation. Producers include Penicillium chrysogenum for penicillins, Acremonium chrysogenum for cephalosporins, and several Streptomyces and Bacillus species for other antibiotics. The process spans media preparation, sterilization, inoculum development, fermentation, and downstream recovery and purification. Nutrients and selected precursors can support production, while process conditions such as pH, temperature, dissolved oxygen, and antifoam control require attention. Quality checks assess potency, identity, purity, endotoxin, and sterility. Some fermentation-derived cores are chemically modified, and spent broth is treated to limit environmental release of antibiotic residues.