@article{mbs:/content/journal/micro/10.1099/00221287-8-1-163, author = "Manson, Eileen E. D. and Pollock, M. R.", title = "The Thermostability of Penicillinase", journal= "Microbiology", year = "1953", volume = "8", number = "1", pages = "163-167", doi = "https://doi.org/10.1099/00221287-8-1-163", url = "https://www.microbiologyresearch.org/content/journal/micro/10.1099/00221287-8-1-163", publisher = "Microbiology Society", issn = "1465-2080", type = "Journal Article", abstract = "SUMMARY: Extracellular penicillinase produced by the growth of five different strains of the genus Bacillus in casein hydrolysate is rapidly inactivated at 100°, but can be strikingly protected against such inactivation by addition of 1% gelatin or high molecular weight substances present in tryptic digest and meat infusion broth.", }