Abstract
Antipenicillin activity of different sections of blue mold-ripened cheese was measured, to determine if the activity originates at the cheese surface. Crude preparations were made according to an isolation scheme for penicillinase.Maximum activity was shown to reside at the cheese surface. Heating to 75C for 8min inactivated, and iodine (0.62 mg/ml) inhibited, the isolated activity, strongly suggesting the involvement of penicillinase.It is concluded that antipenicillin activity inherent in blue mold-ripened cheese is produced by surface microorganisms.
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