Reactive extraction of penicillin G from mycel-containing broth in a countercurrent extraction decanter

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Abstract
Penicillin was recovered from mycel‐containing fermentation broth by direct reactive extraction into a counter‐current extraction decanter, Type CA 226–290 of the Westfalia Separator Co., at room temperature via steady state operation. Penicillin concentrations in the feed varied from 3 to 41 g L−1, Amberlite LA‐2 carrier concentrations from 7 to 20 g L−1and/or DITDA carrier concentrations from 7.2 to 84 g L−1, the LA‐2‐to‐penicillin mole concentration ratio from 4 to 6.4, and/or the DITDA‐to‐penicillin mole concentration ratio was maintained at 2. The throughputs of the fermentation broth (520 to 880 L h−1) of the solvent phase (200 to 860 L h−1) and the over all throughput (800 to 1750 L h−1) were high. Extraction degrees of 72 to 96% were achieved between pH 4.6 and 5.1. Without carriers in the same pH range, extraction degrees of only 17 to 19% were attained. By reducing the pH to 2.3 and in the absence of carriers, the degree of extraction was increased to 61%. However, during the extraction, 6.5% of the penicillin decomposed. At these high throughputs, the steady state was attained within 1 to 4 min. Through the mechanical stress, the length of the hyphae was reduced and the protein content of the broth was increased by 50 to 100%. However, this protein content had no appreciable influence on the phase separation.