The effect of nutritional factors on the synthesis of staphylococcal penicillinase

Abstract A variety of nutritional factors have been found to exert a marked influence upon the synthesis of penicillinase by staphylococci. Of the amino acids, glutamic acid and tyrosine exerted the greatest stimulatory effect while isoleucine, serine, methionine, and threonine had the greatest inhibitory influence. Of the carbohydrates, maltose raised penicillinase levels threefold over that of glucose. Purines were found to inhibit penicillinase synthesis while pyrimidines did not.