Mycobacteria which are usually penicillin resistant are known to produce f3-lactamases (I, 2). Kasik and his coworkers (3, 5) investigated some properties of f3-lactamases produced by Mycobacterium smegmatis, M. phlei, and M.fortuitum by using a crude enzyme from bacterial cells. The f3-lactamases from these rapid-growing mycobacteria showed broad substrate specificity. However, the nature of the purified enzyme from mycobacterial cells has not been studied. This paper describes the purification and some of the properties of an enzyme from M. smegmatis cells.M. smegmatis ATCC 607 was grown for three days at 37 C in a Sauton medium which contained (per liter): K 2HP04, 0.5 g; MgS0 4· 7H20, 0.5 g; L-asparagine, 4.0 g; sodium citrate, 3.0 g; ferric ammonium citrate, 0.05 g; and glycerol, 50.0 g (final pH 7.0). The cells were harvested on filter paper in a funnel, washed with water, and then suspended in ice-cold 0.07 M phosphate buffer, pH 6.6, at a concentration of 0.2 to 0.3 g (wet weight) per ml. The cell suspensions were disrupted by sonic treatment at 20,000 Hz for 10 min in an ice-water bath. The suspensions were centrifuged at 20,000 xg for 30 min at 0 C, and the supernatants were retained as the cell-free enzyme preparation. The enzyme preparation was brought to 15% saturation by the addition of solid (NH4)2S04. After 30 min the precipitate formed was removed by centrifugation and solid (NH 4hS04 was again added to the supernatant to 30% saturation. The resulting precipitate was collected by centrifugation and dissolved in 0.07 M phosphate buffer (pH 6.6). After dialysis against distilled water at 2 C, the enzyme solution was applied to a Sephadex G-75 column (3.2 X 50 em) previously equilibrated with 0