Fructose‐2,6‐bisphosphate level and β‐lactam formation in  Penicillium chrysogenum | Zendy

Kozma József | Zendy; Bartók Gábor | Zendy; Szentirmai Attila | Zendy

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Fructose‐2,6‐bisphosphate level and β‐lactam formation in Penicillium chrysogenum

Author(s) -

Kozma József,

Bartók Gábor,

Szentirmai Attila

Publication year - 1993

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/jobm.3620330106

Subject(s) - penicillium chrysogenum , penicillin , fructose , mycelium , chemistry , lactose , microbiology and biotechnology , biochemistry , food science , antibiotics , biology , botany

The rate of penicillin formation in the medium containing lactose as sole carbon source markedly decreased after addition of glucose but at the same time the growth rate of fungal mycelium increased. Significant correlation was found between the formation of penicillin and the intracellular concentration of fructose‐2,6‐bisphosphate. It appears that penicillin production is influenced by the level of fructose‐2,6‐bisphosphate.

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