volume 53, issue 1, P97-103 2007
DOI: 10.1002/jctb.280530114
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Abstract: Abstract The equilibrium constants of the extraction, the molar ratios of amines to penicillin G in the extract and the bonding structures of the extracted species were studied with chemical analysis and the absorbance shift of FT‐IR spectra of the functional groups in penicillin G. Extraction of penicillin G from the filtrate of fermentation broth indicates that amines will be difficult to use as the industrial solvent for the production of penicillin G because of the poor quality of the final crystalline pr…

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