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How much do you really know about defoamers for fermentation?
Release Date:
2021-09-07
Fermentation refers to the process by which microorganisms, under aerobic or anaerobic conditions, utilize their metabolic activities to produce microbial biomass, direct metabolic products, or secondary metabolites. The term is sometimes written as “fājiào,” and its definition varies depending on the context in which it is used. In common usage, fermentation typically denotes a specific type of decomposition of organic matter carried out by living organisms. As one of the earliest biochemical reactions harnessed by humans, fermentation finds widespread application in the food and biochemistry industries. It also constitutes a fundamental process in bioengineering, known as fermentation engineering. Research into its underlying mechanisms and process control continues to advance.
The meaning of fermentation:
Fermentation refers to the process by which microorganisms, under aerobic or anaerobic conditions, utilize their metabolic activities to produce microbial biomass, direct metabolic products, or secondary metabolites. The term is sometimes written as “fājiào,” and its definition varies depending on the context of use. In common usage, fermentation typically denotes a specific type of decomposition of organic compounds carried out by living organisms. As one of the earliest biochemical reactions harnessed by humans, fermentation is widely employed in the food and biochemical industries. It also constitutes a fundamental process in bioengineering, known as fermentation engineering. Research into its underlying mechanisms and process control continues to advance.
The reason for fermentation and effervescence:
1. Aeration and stirring: The greater the aeration rate, the more vigorous the stirring, which in turn leads to the formation of numerous bubbles.
2. During fermentation, the organic nitrogen content is high. The higher the viscosity of the fermentation broth, the greater its foam stability.
3. During the vigorous growth phase of the microbial cells, the protein concentration in the fermentation broth increases, leading to enhanced viscosity and the formation of bubbles.
4. The microbial cells in the fermenter rupture, leading to the release of large amounts of protein; the liquid continuously expands and comes into contact with air, generating numerous bubbles.
5. Affected by environmental conditions, the temperature rises rapidly during fermentation, and continuous stirring further causes bubbles to rise continuously.
Fermentation antifoaming agent Causes of bubbling:
1. It overcomes the drawbacks of conventional silicone defoamers—poor high-temperature resistance and short foam-suppression duration—thereby meeting the requirements for foam control throughout the entire fermentation process.
2. It has low surface tension and exhibits excellent spreading and penetrating properties.
3. Significant economic benefits, with low usage to control costs.
4. During the fermentation process, it does not harm the microbial strain and can improve its growth environment.
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