Deepen the defoaming field, assist in efficient production, and provide one-stop foam solutions
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Our fermentation defoamer is so easy to use—you’ll love it!
Release Date:
2020-12-03
Today, fermentation defoamers are widely used in the food, biotechnology, and chemical industries, with promising prospects. During fermentation, microbial activity generates gases such as carbon dioxide, along with other by‑products that readily form foam. This not only disrupts the fermentation process but also increases production costs. To address foaming quickly and effectively, fermentation defoamers are typically added. Below, our editor provides a detailed overview of fermentation foaming, its associated hazards, and the key characteristics of fermentation defoamers.
Nowadays, Fermentation antifoaming agent It finds widespread applications in the food, biotechnology, and chemical industries and holds great promise for future development. During fermentation, microbial activity generates gases such as carbon dioxide along with other by‑products that readily form foam, which not only disrupts the fermentation process but also increases production costs. To address fermentation foam issues quickly and effectively, it is common practice to add… Fermentation antifoaming agent Next, the editor of fermentation antifoaming agents will provide a detailed overview of fermentation foaming and its associated hazards, as well as the characteristics of fermentation antifoaming agents.
Causes of bubbling during fermentation:
1. Caused by aeration and stirring: the greater the aeration rate and the more vigorous the stirring, the more foam is produced.
2. Foaming caused by the metabolic decomposition of microbial cells, which produces carbon dioxide and other substances;
3. Lysis of the bacterial cells results in the release of large amounts of bacterial proteins, leading to rapid foaming.
4. Foaming caused by excessively rapid temperature rise during fermentation;
5. The fermentation substrate has high surface tension and is prone to foaming;
Foam hazards during fermentation:
1. It disrupts the normal fermentation process and increases costs;
2. Excessive foam can impede gas exchange, thereby affecting the respiration and metabolism of the production strain.
3. Causes significant liquid loss, leading to waste and environmental pollution.
4. If foam rises to the top of the tank, it may leak past the shaft seal, posing a risk of microbial contamination.
5. Excessive foam also poses challenges for downstream extraction.
Characteristics of fermentation antifoaming agents:
1. High concentration, low dosage, excellent defoaming performance, and cost-effective production;
2. Excellent miscibility, strong dispersibility, no caking and no residue;
3. Chemically stable, with excellent resistance to high temperatures and to both acids and alkalis;
4. Does not react with fermentation substrates;
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