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Conflict of Interest: In relation to this article, we declare that there is no conflict of interest.

Publication history: Received May 3, 2002
Accepted August 27, 2002

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/bync/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Use of Long-chain Alcohol in Extraction and Purification of Lincomycin from Fermentation Broth

Bin Wu^† Jiawen Zhu Kui Chen Lijun Ji Jianguo Guo Jianxi Zhao¹

Chemical Engineering Research Center, East China University of Science and Technology, Campus P.O. Box 542 130 Meilong Road, Shanghai 200237, China ¹Yueyang Zhongxiang Kangshen Pharmaceutical Group Co. Ltd., Yueyang, Hunan Province, 41400, China

wubin@ecust.edu.cn

Korean Journal of Chemical Engineering, March 2003, 20(2), 354-358(5), 10.1007/BF02697252

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Abstract

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.

Keywords

Extraction Lincomycin Long-chain Alcohol Selectivity Flocculation

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