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Enhanced production of penicillin V acylase from Streptomyces lavendulae

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Abstract

At 28 °C, Streptomyces lavendulae produced high levels of penicillin V acylase (178 IU/l 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 °C to 55 °C. This extracellular enzyme was able to hydrolyse natural penicillins and unable to hydrolyse penicillin G.

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Authors and Affiliations

  1. Departamento de Bioquímica y Biología Molecular I, Facultad de Biología, Universidad Complutense, E-28040 Madrid, Spain e-mail: casti@solea.quim.ucm.es Web site: http://bbm1.quim.ucm.es Tel.: +34-91-3944150 Fax: +34-91-3944672, , , , , , ES

    R. Torres, F. Ramón, I. de la Mata, C. Acebal & M. P. Castillón

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  1. R. Torres
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  2. F. Ramón
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  3. I. de la Mata
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  4. C. Acebal
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  5. M. P. Castillón
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Received: 22 March 1999 / Received revision: 16 June 1999 / Accepted: 20 June 1999

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Torres, R., Ramón, F., de la Mata, I. et al. Enhanced production of penicillin V acylase from Streptomyces lavendulae . Appl Microbiol Biotechnol 53, 81–84 (1999). https://doi.org/10.1007/s002530051618

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  • DOI: https://doi.org/10.1007/s002530051618

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