PRODUCTION OF PENICILLIN ACYLASE.
The production of penicillin acylase by Escherichia coli Ny.I/3-67 has been increased by phenylacetic acid and phenoxyacetic acid, which themselves strongly inhibit the function of this specific enzyme. Other carbonic acids also increased penicillin acylase production, but to a lesser degree; they also weakly inhibited enzyme function. The production of this enzyme was effectively repressed with metabolic carbohydrates and polyalcohols. Because enzyme production is dependent upon temperature, an increase in the temperature of incubation (above 31 C) decreased production of the enzyme, and increased the repressive effect of carbohydrates and polyalcohols.
D000085:Acetates; D001431:Bacteriological Techniques; D002245:Carbon Dioxide; D003470:Culture Media; D004926:Escherichia coli; D005990:Glycerol; D006867:Hydrolases; D008660:Metabolism; D010399:Penicillin Amidase; D010400:Penicillin G; D010648:Phenylacetates; D011804:Quinolines; D012106:Research; D013696:Temperature
D000085:Acetates; D003470:Culture Media; D010648:Phenylacetates; D011804:Quinolines; D002245:Carbon Dioxide; D006867:Hydrolases; D010399:Penicillin Amidase; C025136:phenylacetic acid; D005990:Glycerol; D010400:Penicillin G; C415326:phenoxyacetic acid
ACETATES; BACTERIOLOGICAL TECHNICS; CARBON DIOXIDE; CULTURE MEDIA; ESCHERICHIA COLI; EXPERIMENTAL LAB STUDY; GLYCERIN; HYDROLASES; METABOLISM; PENICILLIN G; PHENYLACETATES; QUINOLINES; TEMPERATURE