| 摘要 |
6-amino-penicillanic acid is produced by contacting a penicillin in an aqueous medium at a temperature within the range of from 0 DEG C.-50 DEG C. and at a pH value within the range of from 5-9 for at least 15 minutes with a microorganism capable of inactivating penicillin G by at least 20% within 24 hours, or with an extract of such a micro-organism or with enzymes, enzyme concentrations or enzyme extracts produced from such a micro-organism, to yield a solution in which the inactivated penicillin G can be at least partially reactivated by the addition thereto of phenylacetyl chloride, and recovering the 6-aminopenicillanic acid from the aqueous medium. Micro-organisms which may be used include strains of Escherichia coli, particularly E. coli A.T.C.C. 9637 and A.T.C.C. 11105, Bacterium proteus and Aerobacter aerogenes. Specifications 870,396 and 897,618 are referred to. |
