Study of different media for production of penicillin G acylase from Bacillus megaterium ATCC 14945

• Published in: Applied biochemistry and biotechnology 2000, Vol.84 (1-9), p.655-663
• Main Authors: Pinotti, L.M, Silva, A.F.S, Silva, R.G, Giordano, R.L.C
• Format: Article
• Language: English
• Subjects: Amino acids; Bacillus megaterium; Bacillus megaterium - enzymology; Bacillus megaterium - growth & development; Bacteriological Techniques; benzylpenicillin; Biological and medical sciences; Biotechnology; carbon; Carbon sources; casein; casein hydrolysates; Caseins - chemistry; cheese whey; Culture Media; Dairy products; Endopeptidases - metabolism; Enzyme engineering; Fermentation; free amino acids; Fundamental and applied biological sciences. Psychology; glucose; Hydrolysis; Kinetics; lactose; Methods. Procedures. Technologies; Microbiology; nitrogen; Nitrogen sources; Penicillin; Penicillin Amidase - biosynthesis; Production of selected enzymes; subtilisin
• ISSN: 0273-2289; 1559-0291; 0273-2289
• DOI: 10.1385/ABAB:84-86:1-9:655

In this study, several fermentation media were tested for the production of penicillin G acylase (PGA) using Bacillus megaterium. The carbon sources studied were glucose and lactose. The nitrogen sources studied were enzymatic casein hydrolysates produced with proteases of different specificities. The replacement of glucose with cheese whey and the addition of free amino acids in the PGA production were also tested. The results showed a strong correlation between the nitrogen source and enzyme yield and the presence of glucose repression. The highest enzyme concentration achieved was 138 IU/L using casein hydrolyzed with 0.6 L of Alcalase and cheese whey.