Penicillin is obtained from the fungus Penicillium chrysogenum and contains a beta-lactam ring that provides its antibacterial activity. It works by inhibiting the final step in bacterial cell wall synthesis mediated by transpeptidases, preventing cross-linking of peptidoglycan strands and leading to cell lysis. While penicillin G has a narrow spectrum mostly against gram-positive bacteria, subsequent penicillins were developed with improved spectra, stability, and resistance to beta-lactamases. Their mechanisms of resistance include inactivation by beta-lactamases or modifications of penicillin-binding proteins. Beta-lactamase inhibitors can restore the activity of penicillins against bacteria producing