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Factors influencing the production of penicillin V acylase by Chainia , a sclerotial Streptomyces
Author(s) -
Chauhan Sanjay,
Iyengar M.R.S.,
Chattoo B.B.
Publication year - 1998
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/(sici)1521-4028(199807)38:3<173::aid-jobm173>3.0.co;2-j
Subject(s) - fermentation , strain (injury) , penicillin , streptomyces , chemistry , hydrolysis , enzyme , food science , microbiology and biotechnology , bacteria , biochemistry , chromatography , biology , antibiotics , genetics , anatomy
Aerobic culture of a Streptomyces was found to produce penicillin V acylase (PVA) (PA, EC‐3.5.1.11) extracellularly. Strain characteristics recorded on various media and presence of mature sclerotia led to its identification as Chainia , a sclerotial Streptomyces . The Chainia acylase hydrolyzed penicillin V (Pen V) preferentially. Maximum conversion of Pen V to 6‐aminopenicillanic acid (6‐APA) was observed when the 48 hour old fermented broth was used as an enzyme source. Fermentation parameters and the culture condition of the strain was optimized for high acylase activity.