METHODE DE SEPARATION DE PRODUITS DE FERMENTATION

摘要

1296584 Recovering enzymes, dextran &c ELI LILLY & CO 2 Nov 1970 [3 Nov 1969 25 Sept 1970] 51940/70 Headings C3H and C3U [Also in Divisions C2 and C6] A method of separating a fermentation product, e.g. an enzyme or a polysaccharide, which does not boil below 200‹ C., from an aqueous fermentation broth, comprises adding to the broth an organic solvent which forms an azeotrope with water and in which water is soluble to an extent of less than 10 gm of water per 100 gm. of solvent at 25‹ C., subjecting the mixture to azeotropic distillation to remove water until the water remaining in the mixture is soluble in the organic solvent remaining and recovering the fermentation product from the distillation residue. The amount of organic solvent added to the fermentation broth is in excess of the amount needed azeotropically to remove substantially all the water from the mixture. The polysaccharide dextron, which may be produced by the micro-organism Xanthomonas campestris (NRRL B-1459) may be treated by this method. The exoenzyme Arylamidase III produced by the microorganism Cephalosporium acremonium may be extracted from a fermentation broth using this method. The process may be used to separate the following four classes of compounds: (1) water soluble, solvent soluble; (2) water soluble, solvent insoluble; (3) water insoluble, solvent soluble; (4) water insoluble, solvent insoluble. Preferred solvents are aliphatic alcohols containing from 4 to 8 carbon atoms, the esters of these alcohols with acetic acid, halogenated ower alkanes, ketones containing at least 5 carbon atoms and aromatic hydrocarbons.