Deepen the defoaming field, assist in efficient production, and provide one-stop foam solutions
Welcome to Nanjing Golden Key Biotechnology Co., Ltd.!
How is a fermentation antifoam agent used in fermentation?
Release Date:
2020-11-19
How are defoamers used in fermentation? Fermentation refers to the process by which microorganisms, under aerobic or anaerobic conditions, carry out their metabolic activities to produce microbial biomass, or directly synthesize primary or secondary metabolites. During this process, foam often forms due to factors such as agitation, cell lysis, environmental conditions, and rising protein concentrations in the fermentation broth. If left untreated, such foam can adversely affect costs, operational procedures, and overall production. This is precisely when a fermentation defoamer becomes essential.
Fermentation antifoaming agent How can this be applied in everyday life? Fermentation refers to the process by which microorganisms, under aerobic or anaerobic conditions, carry out their metabolic activities to produce either microbial biomass itself or directly yield primary or secondary metabolites. During this process, foam often forms due to factors such as stirring, cell lysis, environmental conditions, and the increasing protein concentration in the fermentation broth. If this foam is not addressed promptly, it can adversely affect costs, operational procedures, and overall production. Therefore, at such times, it becomes necessary to use… Fermentation antifoaming agent La.
How to address foam in fermentation defoamers:
1. It overcomes the drawbacks of conventional silicone defoamers—poor high-temperature resistance and short foam-suppression duration—thus meeting the requirements for foam control throughout the entire fermentation process.
2. Low surface tension, with 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.
Reasons for fermentation and bubbling:
1. Aeration and stirring: the greater the aeration rate, the more vigorous the stirring, resulting in a large number of bubbles.
2. Lysis of microbial cells in the fermenter leads to the release of large amounts of protein, causing continuous expansion of the liquid and, upon contact with air, the formation of numerous bubbles.
3. Affected by environmental factors, the fermentation temperature rises rapidly, and continuous stirring during the process further exacerbates bubble formation, resulting in an ever-increasing number of bubbles.
4. During fermentation, a high content of organic nitrogen sources results in increased viscosity and concentration of the fermentation broth, leading to greater foam stability.
5. 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.
Domestic Business Department
13770937137(Ms. Ge)
No. 5, Lingxiao Road, Lukou Subdistrict, Jiangning District, Nanjing City
Foreign Trade Department