scholarly journals Hydrophobic Adsorption Followed by Desorption with Ethanol–Water for Recovery of Penicillin G from Fermentation Broth

ACS Omega ◽  
2020 ◽  
Vol 5 (13) ◽  
pp. 7316-7325
Author(s):  
André N. C. de Barros ◽  
Emanoela F. Q. Santos ◽  
Dasciana S. Rodrigues ◽  
Raquel L. C. Giordano ◽  
Thiago F. de Pádua
Keyword(s):  
Fermentation Broth ◽  
Penicillin G ◽  
Hydrophobic Adsorption

Process integration for production of 6-aminnopenicillanic acid from penicillin G fermentation broth

2006 ◽  
Vol 41 (3) ◽  
pp. 571-574 ◽  
Author(s):  
Shufeng Shen ◽  
Zhidong Chang ◽  
Xinghua Sun ◽  
Huizhou Liu
Keyword(s):  
Process Integration ◽  
Fermentation Broth ◽  
Penicillin G

scholarly journals SEPARATION OF PENICILLIN G FROM FERMENTATION BROTH BY EMULSION LIQUID MEMBRANE TECHNIQUE

2010 ◽  
Vol 10 (1) ◽  
pp. 46-50
Author(s):  
Imam Santoso ◽  
Bachri Amran ◽  
Apriliana Laily Fitri
Keyword(s):  
Phenylacetic Acid ◽  
Liquid Membrane ◽  
Fermentation Broth ◽  
Penicillin G ◽  
Optimal Conditions ◽  
Phase Volume ◽  
Emulsion Liquid Membrane ◽  
Internal Phase ◽  
Membrane Technique ◽  
External Phase

The separation of penicillin G from fermentation broth can be done by emulsion liquid membrane technique. The aim of this research is to establish the optimal conditions for the extraction and separation of penicillin G using emulsion liquid membrane technique. The optimal conditions were found to be at ratio of internal phase volume to membrane phase volume of 1:1 ; time of making emulsion, 1 min ; emulsion contact rate, 300 rpm; rate of stirring of emulsion, 2000 rpm ; rest time of emulsion, 13 min; concentration of  penicillin G as external phase, 375 ppm; and concentration of surfactant, 5% (v/v). pH of internal phase is 8; pH of external phase 5; ratio of emulsion phase volume to external phase volume, 1:2 and concentration of carrier 2 mM. The concentration of penicillin G and phenylacetic acid from fermentation results were 24771 mg/L and 32675 mg/L. Extraction by emulsion liquid membrane technique gave the percentage of penicillin G 53.38% and phenylacetic acid 60.41%. The percentage phenylacetic acid which is still higher (60.41%) indicated that the penicillin G could not completely be separated from phenylacetic acid by emulsion liquid membrane technique.   Keywords: penicillin G, fermentation, emulsion liquid membrane technique

Separation of Penicillin G from Fermentation Broth Using N,N-Dioctyloctan-1-amine Extractant in Different Diluents

2014 ◽  
Vol 50 (9) ◽  
pp. 1353-1359 ◽  
Author(s):  
Hasan Uslu ◽  
Seyhan Günyeli ◽  
Zeynep İlbay ◽  
Ş. İsmail Kırbaşlar
Keyword(s):  
Fermentation Broth ◽  
Penicillin G

Cytochemical Studies of Cell Wall Biosynthesis in Staphylococcus Aureus

1972 ◽  
Vol 30 ◽  
pp. 328-329
Author(s):  
Masaatsu Koike ◽  
Koichi Nakashima ◽  
Kyoko Iida
Keyword(s):  
Staphylococcus Aureus ◽  
Periodate Oxidation ◽  
Early Time ◽  
The Other ◽  
Penicillin G ◽  
Cell Wall Biosynthesis ◽  
Septal Wall ◽  
Peptidoglycan Biosynthesis ◽  
Gram Positive Bacteria ◽  
Cross Linkage

Penicillin exerts the activity to inhibit the peptide cross linkage between each polysaccharide backbone at the final stage of wall-peptidoglycan biosynthesis of bacteria. Morphologically, alterations of the septal wall and mesosome in gram-positive bacteria, which were occurred in early time after treatment with penicillin, have been observed. In this experiment, these alterations were cytochemically investigated by means of silver-methenamine staining after periodate oxidation, which is applied for detection of localization of wall mucopolysaccharide.Staphylococcus aureus strain 209P treated with 100 u/ml of penicillin G was divided into two aliquotes. One was fixed by Kellenberger-Ryter's OSO4 fixative at 30, 60 and 120 min after addition of the antibiotic, dehydrated through alcohol series, and embedded in Epon 812 (Specimen A). The other was fixed by 21 glutaraldehyde, dehydrated through glycolmethacrylate series and embedded in glycolmethacrylate mixture, according to Bernhard's method (Specimen B).

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