Deepen the defoaming field, assist in efficient production, and provide one-stop foam solutions
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I never expected the fermentation defoamer to perform so well!
Release Date:
2021-12-03
Fermentation technology is widely applied in both production and daily life; common products such as soy sauce, monosodium glutamate, antibiotics, and vitamins are all derived from fermentation. Fermentation also finds applications in numerous fields, including the pharmaceutical, food, chemical, and agricultural industries. However, during the fermentation process, various factors can lead to foam formation, which may compromise the completeness of fermentation. In such cases, a fermentation antifoaming agent can be used to address foaming issues.
Fermentation technology is widely applied in both industrial production and daily life; common products such as soy sauce, monosodium glutamate, antibiotics, and vitamins are all derived from fermentation. Fermentation also plays a crucial role in numerous fields, including the pharmaceutical, food, chemical, and agricultural industries. However, during the fermentation process, various factors can lead to foam formation, which may compromise the efficiency and completeness of fermentation. In such cases, a fermentation antifoam agent can be used to address foaming issues.
What causes excessive foam during fermentation?
1. Intense stirring during fermentation, combined with the nutrient-rich composition of the medium prior to fermentation, leads to an increase in foam formation.
2. Phage infection or other factors cause bacterial lysis, resulting in the massive release of bacterial proteins and rapid foaming.
3. Poor sterilization of the culture medium leads to degradation of sugars and nitrogen, inhibiting microbial growth, causing the seed mycelium to autolyze, and resulting in excessive foam formation.
4. Factors in the microbial growth environment, such as the composition of the fermentation medium, aeration rate, and agitation speed, can also contribute to foaming.
What hazards can arise from foaming during fermentation?
1. Excessive foam can lead to significant overflow, causing fermentation broth to escape through the vent lines or shaft seals and increasing the risk of contamination.
2. It slows down the fermentation process, resulting in slow or no formation of fermentation products, a significant extension of the fermentation cycle, and a decline in yield.
3. Due to variations in foam height and the presence of microorganisms at different growth stages, which either float with the foam or adhere to the tank walls, this portion of biomass sometimes grows in the gas phase, thereby compromising the homogeneity of the microbial community.
4. Excessive foam can prevent aeration and mixing, hindering microbial respiration and leading to metabolic impairment and autolysis of the cells.
Fermentation defoamers are specially formulated to meet the unique requirements of fermentation processes, offering distinct advantages over conventional defoamers on the market: they exhibit excellent dispersibility, rapidly penetrate foam structures to achieve swift defoaming and long-lasting foam suppression; when added to the base formulation, they do not compromise the original product’s performance or inhibit microbial growth; moreover, they maintain rapid defoaming and foam‑suppressing efficacy even under high‑temperature, strongly acidic, or strongly alkaline conditions, making them highly versatile.
Domestic Business Department
13770937137(Ms. Ge)
No. 5, Lingxiao Road, Lukou Subdistrict, Jiangning District, Nanjing City
Foreign Trade Department