02033nas a2200253   4500008004100000022001400041245014000055210006900195260005700264300001400321490000700335520111700342653001301459653002001472653001401492653001801506653001701524653002301541100002901564700001601593700001501609700002401624856013101648       2012                        eng d  a1590-426100aCharacterization of a new bacillus cereus ATUAVP1846 strain producing penicillin V acylase, and optimization of fermentation parameters0 aCharacterization of a new bacillus cereus ATUAVP1846 strain prod  a233 SPRING ST, NEW YORK, NY 10013 USAbSPRINGERcSEP  a1287-12930 v623 a<p>Penicillin acylases are involved chiefly in the industrial production of semisynthetic penicillins, which remain the most widely used group of antibiotics. We have isolated a new bacterial strain ATUAVP1846 that produces penicillin V acylase (PVA). Phylogenetic analysis using 16S rRNA sequencing showed 99.37% homology with Bacillus cereus. Maximum PVA production was observed with B. cereus ATUAVP1846 at 30A degrees C, pH 7 after 24 h fermentation time under submerged conditions. Highest enzyme productivity was achieved using sucrose as carbon source, and tryptone and ammonium hydrogen phosphate as nitrogen sources. Minimal medium containing 0.4% glucose and 0.3% ammonium hydrogen phosphate was found to be optimal for maximum PVA production from B. cereus ATUAVP1846. The crude enzyme from B. cereus ATUAVP1846 was partially purified using ammonium sulfate fractionation and showed highest enzymatic activity in the hydrolysis of penicillin V at 40A degrees C and pH 6. The crude enzyme preparation also showed unique substrate specificity, preferring ampicillin and cephalexin over penicillin V.</p>10a16S rRNA10aBacillus cereus10aisolation10aNtn hydrolase10aOptimization10aPenicillin acylase1 aSunder, Avinash, Vellore1 aKumar, Atul1 aNaik, Neha1 aPundle, Archana, V.  uhttps://library.ncl.res.in/content/characterization-new-bacillus-cereus-atuavp1846-strain-producing-penicillin-v-acylase-and-0