Penicillinase from Micrococci Isolated from Soft Cheeses. II. Formation of β-Lactamase

Penicillinases formed by micrococci isolated from soft cheeses were examined for β-lactamase and penicillin amidase activities. Results of techniques involving the reaction of products formed with iodine, hydroxylamine, and phenylacetylchloride indicate the presence of β-lactamase in purified enzyme...

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Bibliographic Details
Published inJournal of dairy science Vol. 53; no. 1; pp. 25 - 29
Main Authors Malik, P.S., Ledford, R.A., Parish, Mary Lynn
Format Journal Article
LanguageEnglish
Published United States Elsevier Inc 01.01.1970
American Dairy Science Association
Subjects
alternative farming
Cheese
Chromatography, Paper
Heterocyclic Compounds
Micrococcus - enzymology
organic production
Penicillinase - isolation & purification
Spectrum Analysis
Thiazoles
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Summary:Penicillinases formed by micrococci isolated from soft cheeses were examined for β-lactamase and penicillin amidase activities. Results of techniques involving the reaction of products formed with iodine, hydroxylamine, and phenylacetylchloride indicate the presence of β-lactamase in purified enzyme preparations. These findings were supported by data obtained with infrared spectroscopy and paper chromatography. Penicilloic acid appears to be the only product formed during the reaction. Added 6-amino penicillanic acid was not hydrolyzed.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(70)86143-4