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pubmed:abstractText |
Flocculants had a significant effect on the characteristics of the fermentation broth filtrates of some antibiotics. They decreased the filtrate turbidity, concentration of the organic ballast, etc. The size of the floccules depended on a number of factors, including the fluocculant concentration, agitation rate, concentration of the dispersing phase in the initial filtrate. The optimal concentration of the flocculant was defined not only by the type of the antibiotic-producing organism but also by composition of the nutrient medium used for the biosynthesis. Floccculant treatment provided a significant increase in the quality of the fermentation broth filtrates with respect to the main parameters: levels of proteins, pigments, emulgation capacity.
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