15 Facts About Penicillin

Penicillin was discovered in 1928 by Scottish scientist Alexander Fleming as a crude extract of P rubens.

Penicillin G was first produced from a penicillium fungus that occurs in nature.

Penicillin V is produced by adding the precursor phenoxyacetic acid to the medium in which a genetically modified strain of the penicillium fungus is being cultured.

Penicillin G is destroyed by stomach acid, so it cannot be taken by mouth, but doses as high as 2.

Penicillin G is licensed for use to treat septicaemia, empyema, pneumonia, pericarditis, endocarditis and meningitis caused by susceptible strains of staphylococci and streptococci.

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Penicillin resistance is so common, other antibiotics are now the preferred choice for treatments.

Penicillin can induce serum sickness or a serum sickness-like reaction in some individuals.

Penicillin molecules are small enough to pass through the spaces of glycoproteins in the cell wall.

Penicillin can protect itself from spontaneous hydrolysis in the body in its anionic form while storing its potential as a strong acylating agent, activated only upon approach to the target transpeptidase enzyme and protonated in the active centre.

Penicillin kills bacteria by inhibiting the completion of the synthesis of peptidoglycans, the structural component of bacterial cell wall.

Penicillin has a short half-life and is excreted via the kidneys.

Penicillin confirmed this observation with a new experiment on 28 September 1928.

Penicillin published his experiment in 1929, and called the antibacterial substance penicillin.

Penicillin'sehan had started his studies into penicillin synthesis in 1948, and during these investigations developed new methods for the synthesis of peptides, as well as new protecting groups—groups that mask the reactivity of certain functional groups.

Penicillin is produced by the fermentation of various types of sugar by the fungus penicillium rubens.