Determination of the Major Factors of Fermentation of the Nebramycin Complex by High Performance Liquid Chromatography

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Abstract
For the determination of the major factors (tobramycin, kanamycin B, apramycin) from the fermentation broth, a new method was developed with combination of some earlier published method. In this method, the protein content of the mixture was removed by treatment with tris-(hydroxymethyl)-aminomethane followed by centrifuging then the antibiotic content was derivatized by 1-fluoro-2,4-dinitro-benzene. The mixture was analyzed on a reversed phase column.