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

https://doi.org/10.22146/ijc.21496

Imam Santoso(1*), Bachri Amran(2), Apriliana Laily Fitri(3)

(1) Departement of Chemistry Faculty of Mathematics and Natural Sciences, Jakarta State University, Jakarta
(2) Departement of Chemistry, Bandung Institute of Technology, Jl. Ganesha 10 Bandung
(3) Departement of Biology Faculty of Mathematics and Natural Sciences, Jakarta State University, Jakarta
(*) Corresponding Author

Abstract


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

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DOI: https://doi.org/10.22146/ijc.21496

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