Deepen the defoaming field, assist in efficient production, and provide one-stop foam solutions
Welcome to Nanjing Golden Key Biotechnology Co., Ltd.!
Recommended Fermentation Antifoaming Agent Supplier
Release Date:
2021-02-01
Fermentation refers to the process by which microorganisms, under aerobic or anaerobic conditions, are harnessed to produce microbial biomass, or to directly yield 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 biochemical breakdown of organic compounds carried out by living organisms. As one of the earliest biochemical reactions known to humankind, fermentation is now widely employed in the food, biotechnology, and chemical industries. It also constitutes a fundamental step in bioengineering—known as fermentation engineering. Research into its underlying mechanisms and process control continues to advance.
Fermentation refers to the process by which microorganisms, under aerobic or anaerobic conditions, are utilized to produce microbial biomass itself, or to synthesize primary or secondary metabolites directly. 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 biochemical breakdown of organic compounds carried out by living organisms. Fermentation is one of the earliest biochemical reactions harnessed by humans and today finds widespread application in the food, biotechnology, and chemical 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 bubbling:
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, a high content of organic nitrogen sources results in increased viscosity and concentration of the fermentation broth, which in turn enhances the stability of the foam produced.
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. Lysis of microbial cells in the fermenter results in the release of large amounts of protein, causing continuous expansion of the liquid and the formation of numerous bubbles upon exposure to air.
5. 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.
Fermentation antifoaming agent This defoamer is composed of polydimethylsiloxane, food-grade emulsifiers, dispersants, and other ingredients.
Defoamers are widely used in industries such as the food industry, papermaking, water treatment, oil extraction, textile dyeing, coatings, detergents, rubber latex production, aerosol manufacturing, personal care, pharmaceuticals, and dairy processing.
Domestic Business Department
13770937137(Ms. Ge)
No. 5, Lingxiao Road, Lukou Subdistrict, Jiangning District, Nanjing City
Foreign Trade Department