Exploitation of E. coli for the production of penicillin G amidase: a tool for the synthesis of semisynthetic β-lactam antibiotics

Table 1 Production kinetics of PGA producing wild type strains

Microbes	Media	pH	Temp. (°C)	Incubation (h)	Reference
Penicillium chrysogenum Q176	–	7.6–8.0	35–38		[20]
Escherichia coli ATCC 9637	K₂HPO₄, K₂HPO₄, (NH₄)₂SO₄, MgSO₄.7H₂0, phenylacetic acid, sodium glutamate	7.0	30	8-10	[24]
E. coli ATCC 11105 (Wild)	Liquid corn-steep liquor, peptone, and glucose medium	7.0	26	18	[21, 25]
Bacillus sp. PGS10	K₂HPO₄, MgSO₄.7H₂O, CaCl₂.2H₂O, PAA, tryptone, yeast extract, sucrose	7.0	28	16	[26]
Aspergillus fumigatus	Skim milk with phenylglycine methyl ester as inducer	7.5–8.5	30	144	[27]
Mucor griseocyanus	Skim milk with phenylglycine methyl ester as inducer	7.0–8.0	30	144	[27]
Alcaligenes sp. (purified PGA)	Peptone, beef extract, PAA medium	8.0	28	18	[28]
Bacillus megaterium (Wild)	Amino acid and cheese whey medium	7.0–8.0	30	24	[5]
Achromobacter xylosoxidans subsp. indiges subsp. nov.	Peptone, beef extract, PAA medium		28		[29]
B. megaterium	Carboxyl methyl cellulose medium	7.0	60	120	[30]
Mucor griseocyanus	Czapek liquid medium: NaNO₃, KHPO₄, MgSO₄·7H₂O, KCl, lactose	6.5	30	120	[31]