Biological fermentation is widely used in medicine and food. Due to the biological fermentation process, it is easy to produce fermentation foam. If it is not controlled, it will have a negative impact on the fermentation process. How to solve the foam in biological fermentation? Adding biological fermentation defoamer is a good method.
Foam in biological fermentation
The cause of foaming in biological fermentation
Foams are divided into two types according to the properties of the fermentation broth: one is the foam that exists on the surface of the fermentation broth. The gas phase of the foam accounts for a particularly large proportion and has a clear boundary with the liquid, such as the foam in the early stage of fermentation; The kind is the foam dispersed in the viscous mycelium fermentation broth, which is relatively stable and has no obvious boundary with the liquid.
1. The formation of foam is related to the type of substrate, aeration rate, stirring rate, microbial cell growth and metabolism and sterilization conditions, among which the physical and chemical properties of the fermentation broth play a decisive role in the formation of foam.
2. The gas in the fermentation broth is mainly the sterile air passed in, the carbon dioxide discharged from the breathing of microorganisms, etc.;
3. The protein contained in the corn syrup, honey locust and molasses in the fermentation broth and the cells themselves all have the effect of stabilizing foam. Among them, in addition to molecular gravity, protein molecules also have hydrogen bonds and ionic bonds between carboxyl and amino groups. Therefore, the liquid film formed is relatively firm and the foam is relatively stable.
4. The temperature, pH, substrate concentration and surface area of the fermentation broth also have a great influence on the stability of the foam.
Biological fermentation defoamer
Biological fermentation defoaming program
According to the above analysis, the reason why the biological fermentation process is prone to produce foam is mainly related to the composition of the fermentation liquid, the environment, and the type of substrate. The harmful foam of fermentation actually needs to be controlled, otherwise it is easy to cause some negative effects: for example:
1. Reduce fermentation efficiency, and foam overflow and pollute the environment;
2. The foam causes the overflow and loss of raw materials, resulting in waste of raw materials;
3. The foam affects the fermentation process, and the carbon dioxide filled in the foam affects the respiration of microorganisms;
Biological fermentation foam is likely to have a negative impact on the fermentation process. Therefore, the fermentation foam needs to be controlled, and the foam problem can be eliminated by adding defoamers.
Defoamer samples
The advantages of Nanhui biological fermentation defoamer
The Nanhui defoamer manufacturer has developed and designed the bio-fermentation defoamer according to the characteristics that the biological fermentation process is prone to foam. It is a defoaming agent with rapid defoaming, strong foam suppression and high cost performance. Has the following advantages:
1. Provide free samples, which can be obtained by consulting technicians;
2. The food-grade formula has no effect on microorganisms and will not affect the fermentation process;
3. The concentration of defoamer is high, the dosage is small, and it has a good cost performance;
4. Provide R&D services, professional technical team can design defoaming formula according to your foaming environment.
