Removal of riboflavin from fermentation suspensions

Details Removal of riboflavin from fermentation suspensions Removal of riboflavin from fermentation suspensions

1991-01-23

1992-12-08

Naff, David M.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing compound other than saccharide containing...

435 87, 435101, 435105, 435137, C12P 2500, C12P 1938, C12P 758

Patent

active

051697599

ABSTRACT:
Riboflavin is removed from fermentation suspensions by them being heated at from 50.degree. to 90.degree. C. for from 1 to 3 hours, than cooled to from 0.degree. 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.

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Winnacker, Kuchler, Chem. Technologie, 1984, Band 1, p. 73ff.
Ulmanns Encyklopadie der technischen Chemie, 4., Auflage, Band 2 pp. 204-213, especially 208-210.

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