Emulsion stability and demulsification during the direct extraction of penicillin broth |
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Authors: | Szabó C |
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Institution: | BIOGAL Pharmaceutical Works, Fermentation Division, H-4042 Debrecen, Hungary. |
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Abstract: | In this article, we present the factors which influence the stability of the emulsion forming under the circumstances of the direct extraction of penicillin fermentation broth and the conditions of demulsification. A laboratory method has been developed for testing demulsifiers and a quantitative evaluation of the properties determining the separation of phases has been worked out as well. It has been found that an emulsion of oil in water (o/w) forms and that this is very stable; it can be broken only by the presence of demulsifier and by using a field of centrifugal force. We have discovered that the most effective demulsifiers are cation-active surfactants for 1-4 g/L broth concentration. Furthermore, it is advantageous if the demulsifier contains a nonionic surfactant and wetting agent as well. From the 19 surface-active compounds studied in the laboratory, we found that the NADAR 107 A and ARMOGARD D-5306 demulsifiers contained the best properties for the extraction of the penicillin broth. |
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Keywords: | penicillin solvent extraction demulsification |
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