Extraction of a Novel De-emulsifier by Organic Solvent

Isolation and identification of key components of the crude de-emulsifier produced by Bacillus mojavensis was studied. Organic solvent precipitation method was used to extract active ingredients from cell free broth. Crude products extracted by different solvent showed diverse de-emulsification activity. 84% and 73% of the de-emulsifier in cell free broth could be extracted successfully by using isopropanol and ethanol respectively. UV analysis demonstrated the presence of protein in the extraction solution. Protein concentration of extracted products solution related with its de-emulsification activity. The maximum protein concentration (0.241 mg/ml) and maximum oil drain rate were found in isopropanol extracted product. While the acetone extraction showed lowest protein concentration and lowest de-emulsification activity. SDS-PAGE and IR spectroscopy results confrimed that protein of microbial metabolites played important roles in de-emulsification.