REMOVAL OF RIBOFLAVIN FROM FERMENTATION SUSPENSIONS

摘要

Riboflavin is removed from fermentation suspensions by them being heated at from 50 to 90.degree.C for from 1 to 3 hours, then cooled to from 0 to 30.degree.C over a period of from 1 to 5 hours, and subsequently being centrifuged to give a sediment fraction and liquid fraction in such a way that the sediment fraction contains predominantly riboflavin crystals as solid, and the liquid fraction contains virtually no crystalline riboflavin, and, where appropriate, resuspending the sediment fraction in from 0.5 to 2 parts by volume of water per part by volume of sediment fraction and repeating procedure c.