Emulsion stability and demulsification during the direct extraction of penicillin broth

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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.