Disadvantages Of Foaming In Industrial Fermentation

This is called foaming and it is caused by high concentration of any solids in the boiler water.

Disadvantages of foaming in industrial fermentation.

Industrial fermentation is the intentional use of fermentation by microorganisms such as bacteria and fungi as well as eukaryotic cells like cho cells and insect cells to make products useful to humans fermented products have applications as food as well as in general industry. Usually food that has been fermented flavor that is strong and pungent. Foam formation is a common phenomenon in many industrial processes including chemical and fermentation processes. Foam properties and behavior conditions that affect foaming and consequences of foaming are discussed followed.

Foam and its mitigation in fermentation systems. Fermentation is a process of preserving food and has been practiced by many cultures for many many years. Foam properties and behavior conditions that affect foaming and consequences of foaming are discussed followed by methods to detect and prevent foam both without and with the use of antifoam and their implications. 1 fermentation development and operations merck research laboratories p o.

Foam management will be achieved by either mechanical foam destruction or chemical anti foaming agents. Although there is a big list of advantages of synthetic media there are some disadvantages. A major disadvantage is the cost of media. Boiler water carry over is the contamination of the steam with boiler water solids.

There are industrial concerns associated with the fermentation method. As an example to avoid organic process contamination the fermentation medium air and instrumentation area unit sterilized. Epub 2007 jun 13. Some commodity chemicals such as acetic acid citric acid and ethanol are made by fermentation.

The most important aspect of fermentation is that it should be economic and profitable. Key aspects of foaming and its mitigation in fermentation systems are presented. Box 2000 rahway new jersey 07065 usa. Key aspects of foaming and its mitigation in fermentation systems are presented.

Bubbles or froth actually build up on the surface of the boiler water and pass out with the steam. It is true that fermented food has some health benefits but there are some disadvantages as well. Its formation is a desirable property in some processes such as in the production. Synthetic media is never used on industrial scale because it is expensive.