Association of 6-oxo-piperidine-2-carboxylic acid with penicillin V production in Penicillium chrysogenum fermentations.

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Abstract
Analysis of a 13C NMR spectrum of a concentrated broth from P. 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 from 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.