Deepen the defoaming field, assist in efficient production, and provide one-stop foam solutions
Welcome to Nanjing Golden Key Biotechnology Co., Ltd.!
The fermentation defoamer is here—has your foam prepared to face the challenge?
Release Date:
2021-01-11
Today, we’ll introduce fermentation antifoaming agents. Fermentation refers to the process by which microorganisms, under aerobic or anaerobic conditions, produce microbial biomass, as well as primary or secondary metabolites. During this process, foam often forms due to factors such as agitation, cell lysis, environmental changes, and rising protein concentrations in the fermentation broth. If left unaddressed, such foam can negatively impact costs, operational efficiency, and overall production. That’s why fermentation antifoaming agents are essential.
Today, the editor will introduce to everyone… Fermentation antifoaming agent Fermentation refers to the process by which microorganisms, under aerobic or anaerobic conditions, are utilized to produce microbial biomass, as well as their direct metabolic products or secondary metabolites. During this process, foam often forms due to factors such as agitation, cell lysis, environmental conditions, and increasing protein concentrations in the fermentation broth. If left untreated, such foam can adversely affect costs, operational efficiency, and overall production. Therefore, a fermentation antifoam agent is required at this stage.
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—thereby 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 results in 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 temperature during fermentation rises rapidly, and continuous stirring throughout the process further exacerbates the formation of bubbles, which only increase rather than diminish.
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