Enhanced production of penicillin V acylase from Streptomyces lavendulae

被引:24
作者
Torres, R [1 ]
Ramón, F [1 ]
de la Mata, I [1 ]
Acebal, C [1 ]
Castillón, MP [1 ]
机构
[1] Univ Complutense, Fac Biol, Dept Bioquim & Biol Mol 1, E-28040 Madrid, Spain
关键词
D O I
10.1007/s002530051618
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
At 28 degrees C, Streptomyces lavendulae produced high levels of penicillin V acylase (175 IU/1 of culture) when grown on skim milk as the sole nutrient source for 275 h. The enzyme showed catabolite repression by glucose and was produced in the stationary phase of growth. Penicillin V was a good inducer of penicillin V acylase formation, while phenoxyacetic acid, the side chain moiety of penicillin V, did not alter enzyme production significantly. The enzyme was stable between pH 6 and 11 and at temperatures from 20 degrees C to 55 degrees C. This extracellular enzyme was able to hydrolyse natural penicillins and unable to hydrolyse penicillin G.
引用
收藏
页码:81 / 84
页数:4
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