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  • Title: Association of 6-oxo-piperidine-2-carboxylic acid with penicillin V. Production on Penicillium chrysogenum fermentations.
    Author: Brundidge SP, Gaeta FC, Hook DJ, Sapino C, Elander RP, Morin RB.
    Journal: J Antibiot (Tokyo); 1980 Nov; 33(11):1348-51. PubMed ID: 6788737.
    Abstract:
    Analysis of a 13C NMR spectrum of a concentrated broth from Penicillium chrysogenum fermentation revealed the presence of penicillin V and 6-oxo-piperidine-2-carboxylic acid(1) as the principal constituents. The latter lactam, identical to an authentic sample prepared by the cyclization of alpha-aminoadipic acid was present to the extent of 28 mol% of penicillin V. The lactam isolated form the broth was nearly racemic, having a slight excess of the L-isomer. This isolation provides further evidence regarding the biosynthetic precursors of the hydrophobic penicillins.
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