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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
Abstract 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.