Print: | ISSN 0256-1115 |
Online: | ISSN 1975-7220 |
Korean Journal of Chemical Engineering,
Vol.20, No.2, 354-358, 2003 Use of Long-chain Alcohol in Extraction and Purification of Lincomycin from Fermentation Broth
Low selectivity for lincomycin in butanol extraction process leads to relatively higher content of impurities. A novel process for extraction of lincomycin from fermentation broth was studied in this work. Mixture of n-octanol and n-decanol is used as extractant to replace n-butanol in extraction of lincomycin. Optimal operation conditions for the process have been studied. Due to higher extraction selectivity for lincomycin A by long-chain alcohol, content of impurity (lincomycin B) in the final product is much lower than that in product by butanol process. Furthermore, the practicability for combination of long-chain alcohol and butanol in purification of lincomycin was investigated.
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