| abstract |
In order to protect the penicillinamidase activity in bacterial suspensions, the activity of penicillinase is selectively inactivated by treating the suspensions with an org. solvent non-immiscible with water (pref. toluene, methylcyclohexane, o-xylene, n-heptane, CCl4, methyl isobutyl-ketone, butylacetate, pentanol-(I) or hexanol-(I)) in amounts of 0.01.2.0% and stirring 1-10 hrs. at 10-40 degrees C. On adding penicillin-G, the yield of 6-amino-penicillanic acid is improved. |