Final answer:
Phenylacetic acid is added during penicillin fermentation to incorporate the benzyl side chain, resulting in the production of penicillin G.
Step-by-step explanation:
Phenylacetic acid is added to the penicillin fermentation to allow the incorporation of the benzyl side chain group into the penicillin structure. Penicillin biosynthesis initially involves the formation of a tripeptide followed by a process that includes the action of enzymes like ACV synthase and isopenicillin-N synthase. The core structure of penicillin features a β-lactam ring, which is crucial for its antibacterial activity. During the fermentation process, the addition of specific organic compounds, such as phenylacetic acid, results in different penicillin variants distinguished by their varying side chains or R groups. The incorporation of the benzyl group from phenylacetic acid leads to the production of penicillin G, a narrow-spectrum antibiotic that is particularly effective against certain bacterial diseases.
Phenylacetic acid is added to the penicillin fermentation to allow incorporation of the Benzyl side chain group. Penicillin biosynthesis involves the formation of a tripeptide called L-8-(α-aminoadipoyl)-L-cysteinyl-D-valine (ACV) by condensing three amino acids. The addition of appropriate organic compounds, such as phenylacetic acid, to the culture medium leads to the production of different kinds of penicillin. In this case, phenylacetic acid allows for the incorporation of a benzyl side chain group into the penicillin molecule.