Journal of General Microbiology · 1953 · 20 citations · 6 references
Life SciencesBiochemistryMicrobiologyBacteriologyEnzymologyFood MicrobiologyBacterial CultivationEnzyme InhibitionEnzyme KineticsEnzyme StabilityTemperature ControlThermostable EnzymesBacillus SubtilisCasein Heat StabilityHeat Treatment Effects On EnzymesTemperature Effects On Enzyme ActivityThermal Enzyme InactivationThermostable Enzyme ProductionThermostable Proteases
SUMMARY: Extracellular penicillinase produced by the growth of five different strains of the genus Bacillus in casein hydrolysate is rapidly inactivated at 100°, but can be strikingly protected against such inactivation by addition of 1% gelatin or high molecular weight substances present in tryptic digest and meat infusion broth.
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An Enzyme from Bacteria able to Destroy Penicillin
E. P. Abraham, E. B. Chain · Nature · 1940 · 1.3K citations