Aminoadipylpenicillin in Penicillin Fermentations


THE isolation of 6-aminopenicillanic acid (6-APA)1 has led to renewed investigation into compounds of a penicillin-like nature found in penicillin fermentations. Wolff and Arnstein2 examined acetone extracts of mycelium and reported the presence of small amounts of unidentified phenylacetyl chloride-react ing substances in addition to 6-APA. No evidence was given, however, as to the nature of these substances. In the course of our own work we also examined extracts of the mycelium of Penicillium chrysogenum. 6-APA could be detected readily together with two hitherto unidentified penicillins, one of which is probably identical with the penicillin obtained recently by Flynn et al.3 and shown to be epimeric with cephalosporin N.

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COLE, M., BATCHELOR, F. Aminoadipylpenicillin in Penicillin Fermentations. Nature 198, 383–384 (1963).

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