To obtain riboflavin having acceptable quality suitable for the purpose of its subsequent uses through recovering and purifying riboflavin contained in fermentation broth which is produced by the method of fermentation, i.e., is produced after enough fermentation (pref. after the completion of fermentation).

This riboflavin is recovered and purified by the following steps from broth after subjected to fermentation: (1) heat treatment for pasteurization of the broth at about 45°C to about 120°C for about 10 min to about 2 h.; (2) subjecting the broth to centrifugation once or more to principally obtain the product comprising riboflavin; (3) treating the product with an aqueous mineral acid at about 80°C to about 130°C for about 30 min to about 24 h.; (4) collecting riboflavin through filtering it from the acidic aqueous medium of the previous step, followed by washing it in water, and, optionally, (5) drying the collected and washed product (riboflavin) to obtain riboflavin having enough good purity.