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Appl Environ Microbiol. 1968 July; 16(7): 1011-1014
Copyright © 1968 American Society for Microbiology. All Rights Reserved.

Formation of Desacetylcephalosporin C in Cephalosporin C Fermentation

Antibiotic Manufacturing and Development Division, Eli Lilly & Co., Indianapolis, Indiana 46206

ABSTRACT

The origin of desacetylcephalosporin C in cephalosporin C fermentation broths was investigated. Esterase activity was detected in cell-free extracts of Cephalosporium acremonium, but these extracts failed to deesterify cephalosporin C. When cephalosporin C was added to sterile and inoculated fermentation media, the antibiotic decayed at nearly identical rates. The formation of desacetylcephalosporin C during the fermentation was measured by quantitative chromatography and by the incorporation of valine-1-¹⁴C into the molecule. The rate constants obtained from the results of these experiments were equivalent to those for the decay of cephalosporin C in sterile and inoculated media. The data demonstrate that desacetylcephalosporin C is produced by nonenzymatic hydrolysis of cephalosporin C.