This research article deals with production of industrial enzyme penicillin G acylase from soil bacterial isolates namely AA17A and AA17B, which are selected from 80 soil samples. The strains were selected based on qualitative (turbidity) and quantitative (HPLC) test for 6-aminopenicillanic acid (6APA) production. The enzyme was assayed for its activity and optimized for production of enzyme using design of experiments software (DOE) “Design Expert 8.0.7.1”. Optimization of enzyme production of four carbon sources (glucose, glycerol, sucrose and starch), four nitrogen sources (beef extract, tryptone, peptone and yeast extract), for temperature (25°C, 30°C, 35°C and 40°C), four pH (6, 7, 8, 9), four inoculum volumes (2.5 ml, 5.0 ml, 7.5 ml, 10.0 ml) and the phenyl acetic acid (PAA) level (0.15%, 0.17%, 0.185%, 0.2%). The penicillin acylase activity was enhanced to 1.2 fold under following optimized culture conditions: carbon source - glucose (8%), nitrogen source - beef extract (2%), pH 9.0, temperature 30ºC, phenyl acetic acid 0.185%, inoculum volume 5 ml. Approximately 1.22-fold purification from the initial culture broth was achieved during ammonium sulphate precipitation (70-80%) with a yield of 4.6% enzyme. The specific activity of the final partially purified enzyme was 13.73 IU/mg protein.

中文翻译：

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从土壤细菌分离株A17A和A17B数学优化生产，纯化和鉴定青霉素G酰基转移酶

该研究文章涉及从土壤细菌分离株AA17A和AA17B中生产工业酶青霉素G酰基转移酶，这些细菌选自80个土壤样品。根据定性（浊度）和定量（HPLC）测试选择菌株以生产6-氨基青霉酸（6APA）。使用实验软件（DOE）设计“ Design Expert 8.0.7.1”对酶的活性进行了测定并优化了酶的产生。针对温度（25°C，30°C，35°C和40°C）优化四种碳源（葡萄糖，甘油，蔗糖和淀粉），四种氮源（牛肉提取物，胰蛋白,、蛋白ept和酵母提取物）的酶生产C），四个pH（6、7、8、9），四个接种体积（2.5 ml，5.0 ml，7.5 ml，10.0 ml）和苯乙酸（PAA）含量（0.15％，0.17％，0.185％， 0.2％）。在以下优化的培养条件下，青霉素酰化酶活性提高到1.2倍：碳源-葡萄糖（8％），氮源-牛肉提取物（2％），pH 9.0，温度30ºC，苯乙酸0.185％，接种量5 ml 。在硫酸铵沉淀过程中（70-80％）从初始培养液中提纯约1.22倍，酶收率为4.6％。最终的部分纯化的酶的比活性为13.73 IU / mg蛋白。