摘要
This paper presents the effects of acidity and additive pretreatment on the filtering rate and Spiramycin (SPM) concentration in the filter liquor of SPM fermentation broth. The experimental results show that the SPM peak value in filter liquor is obtained at pH 5.5 with either 0.1% methanal or 0.1% BAPE. It is also indicated that there exists a dissolution equilibrium of proteins from the experiment results. The soluble proteins are denatured due to the too high/low acidity and then precipitate. Usually, the amount of soluble proteins reaches its lowest level in pH range of 6 0 6 5. The protein precipitation will, together with other suspended solids particles, contribute to the final SPM concentration in the filter liquor. This paper assumes that the contribution is the result of the adsorption equilibrium of SPM on the surfaces of suspended solids. For a satisfactory explanation, the revised Langmuir adsorption theory was employed and a model was developed.
This paper presents the effects of acidity and additive pretreatment on the filtering rate and Spiramycin (SPM) concentration in the filter liquor of SPM fermentation broth. The experimental results show that the SPM peak value in filter liquor is obtained at pH 5.5 with either 0.1% methanal or 0.1% BAPE. It is also indicated that there exists a dissolution equilibrium of proteins from the experiment results. The soluble proteins are denatured due to the too high/low acidity and then precipitate. Usually, the amount of soluble proteins reaches its lowest level in pH range of 6 0 6 5. The protein precipitation will, together with other suspended solids particles, contribute to the final SPM concentration in the filter liquor. This paper assumes that the contribution is the result of the adsorption equilibrium of SPM on the surfaces of suspended solids. For a satisfactory explanation, the revised Langmuir adsorption theory was employed and a model was developed.
