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Journal of Dairy Science Vol. 53 No. 1 25-29
© 1970 by American Dairy Science Association ®
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Penicillinase from Micrococci Isolated from Soft Cheeses. II. Formation of ß-Lactamase

P. S. Malik, R. A. Ledford and Mary Lynn Parish

Department of Food Science, Cornell University, Ithaca, New York 14850

ABSTRACT

Penicillinases formed by micrococci isolated from soft cheeses were examined for ß-lactamase and penicillin amidase activities. Results of techniques involving the reaction of products formed with iodine, hydroxylamine, and phenylacetylchloride indicate the presence of ß-lactamase in purified enzyme preparations. These findings were supported by data obtained with infrared spectroscopy and paper chromatography. Penicilloic acid appears to be the only product formed during the reaction. Added 6-amino penicillanic acid was not hydrolyzed.






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Copyright © 1970 by the American Dairy Science Association ®.