Antifoam solution for biotechnology biochemical instruments

Customer type

1. Customer information: Bond Biotechnology is a biotechnology company, mainly an alcohol-flavored substance, which produces a lot of bubbles.

2. Sample information: biochemical instrument

3. Customer requirements: good defoaming, no particles, and no influence on the quality of the product in the later stage

Principle and analysis of defoaming

1. Analysis of the cause of blistering:

Foaming during fermentation is a normal phenomenon. On the one hand, the amount of foam is related to stirring and ventilation; on the other hand, it is related to the nature of the culture medium. Protein raw materials such as peptone, corn syrup, soybean powder, yeast powder, etc. are the main foaming agents. The high content of dextrin also causes the formation of foam.

Five reasons for foaming during fermentation:

① During the whole fermentation process, the foam maintains a constant level;

②In the early stage of fermentation, it drops steadily after foaming, and then remains constant;

③In the early stage of fermentation, the foam began to rise after a slight decrease;

④The foaming ability at the beginning of fermentation is low, and it will increase later;

⑤The above types of comprehensive methods.

The appearance of these methods is related to factors such as the type of substrate, the strength of aeration and stirring, and the sterilization conditions. Among them, the organic nitrogen source in the substrate (such as soybean meal, etc.) is the main factor for foaming. When the fermentation infects bacteria and phages, the foam is abnormally high.

2. The hazards of blistering:

①The charging coefficient of the fermentation tank is reduced;

②The oxygen delivery system is reduced, etc.;

③ When there is too much foam, the impact will be more serious, causing a large amount of escaped liquid, and the fermentation liquid will escape from the exhaust pipe or shaft seal and increase the chance of infection.

④ In severe cases, ventilation and stirring cannot be carried out, and the respiration of the bacteria is hindered, resulting in abnormal metabolism or autolysis of the bacteria.

3. Analysis of defoamer solution

①Adjust the ingredients in the culture medium (such as adding less or slowly adding raw materials that are prone to foaming) or change certain physical and chemical parameters (such as pH, temperature, aeration and stirring) or change the fermentation process (such as using fractional feeding). Control to reduce the chance of bubble formation. But the effects of these methods have certain limits;

② Two methods, mechanical defoaming or defoaming agent defoaming, are used to eliminate the foam that has formed.

Applications

The fermentation defoamer developed by Nanhui defoamer is a defoamer emulsion that specifically eliminates biological fermentation foam. After being sterilized by high temperature, it can automatically restore the emulsified state, and will not affect the use of water and oil separation and demulsification in the fermentation liquid. Nanhui fermentation defoamer belongs to the polyether defoamer. It has good hydrophilicity and is It is easy to spread in the foam medium and has strong defoaming ability, but the solubility is also large, and the defoaming activity is maintained for a short time. Therefore, it is a powerful defoamer with better effect in viscous fermentation broth.