天然青霉素是一种有机弱酸，常用钾盐或钠盐，易溶于水。其酰胺键易被水、酸、碱、重金属离子、青霉素酶等分解而失效。在室温下，其水溶液不稳定，抗菌活性迅速下降，至生成有抗原性的降解产物。青霉素应临用前配制。干粉可保存2年。
发现青霉素以后，又大力搜索可用于治疗其它微生物病原体的其它天然或合成化合物。
The discovery of penicillin was followed by a vigorous search for other natural or synthetic compounds which could be used to treat other microbial pathogens.
发现固定化细胞的青霉素酰化酶比天然细胞的更稳定。
It was found that penicillin acylase activity of the immobilized cells was more stable than that of the intact cells.
许多天然和半合成的青霉素从此也出现了。
Many natural and semisynthetic variants have since been produced.
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