1. Balasingham K., Warburton D., Dunnil P., Lilly D. (1972). The isolation and kinetics of penicillin amidase fromEscherichia coli. J. Biochim. Biophys Acta, 276: 250–256.
2. Berazain J.G.Q., Hojo O., Hokka C.O. (1998). Utilization of cheese whey for the production of Penicillin G acylase byBacillus megaterium ATCC 14945. Proceedings of ESBES-2-2nd European Symposium on Biochemical Engineering Science, pp. 72-77.
3. Buchanan R.E., Gibbon N.E. (1990). Bergey’s Manual of Determinative Bacteriology, 9th edn., Lippincott Williams, A Wolters Kluwer Company, Phialadelphia, USA.
4. Daniel R.M., Cowan D.A.C. (2000). Biomolecular stability and life at high temperature. 57 (2): 250–264.
5. Gentina J.C., Acevedo F., Villagra M.P. (1997). Effect of complex nitrogen sources on the production of Penicillin acylase byBacillus megaterium. World J. Microbiol. Biotechnol., 13 (1): 127–128.