title: [Comparative evaluation of stability of benzylpenicillin in acid media of natural solutions and in culture fluid].
abstract: Inactivation of benzylpenicillin in real media i.e. fermentation broths and their filtrates was studied in comparison with the published data on inactivation of commercial benzylpenicillin in aqueous solutions as dependent on the medium pH and temperature. The lowest constant of benzylpenicillin inactivation was shown to be in the fermentation broths.
authors.forename: N S
authors.initials: NS
authors.lastname: Peretokina
authors.forename: O S
authors.initials: OS
authors.lastname: Lin'kova
authors.forename: I E
authors.initials: IE
authors.lastname: Erdman
authors.forename: M A
authors.initials: MA
authors.lastname: Sinitsyn
mesh_terms: D002851:Chromatography, High Pressure Liquid / Q000379:methods; D003470:Culture Media; D004355:Drug Stability; D005374:Filtration / Q000379:methods; D006863:Hydrogen-Ion Concentration; D066298:In Vitro Techniques; D010400:Penicillin G / Q000008:administration & dosage / Q000493:pharmacokinetics*; D012996:Solutions; D013696:Temperature; D014867:Water / Q000494:pharmacology
chemical_list: D003470:Culture Media; D012996:Solutions; D014867:Water; D010400:Penicillin G
vernacular_title: Sravnitel'naia otsenka ustoĭchivosti benzilpenitsillina v kislykh sredakh v nativnom rastvore i kul'tural'noĭ zhidkosti.