untifoam influence

细履平沙

In addition of aeration, agitation and other hydrodynamic condition, the protein content of the microbial growth medium is the most  vulnerable factor for foam formation in fermentation systems. Intensive foam formation frequently engenders productivity losses such as reduction in working volume of a bioreactor, product and biomass losses, cell lysis, enhanced gas hold up, decreased power dissipation and liquid  circulation rate, lower mass and heat transfer and increased chances of contamination during fermentation. The concentration of components initially present in the medium and products of biochemical reactions as well as operating conditins sinificantly influenced the stablility and pattern of foam formation.

郁郁栗林

消泡剂的影响
除了曝气，搅拌和其他流体动力因素，微生物培养基的蛋白质组成是发酵系统产生泡沫的最敏感因素。大量的泡沫经常影响产能，就像减少生物反应器的有效体积，生物质的损耗，细胞裂解，增加通气阻力，减少能量分散和液体流通率，降低质量和热量交换并且加重发酵过程的污染。培养基最初组分的浓度和生化反应的产物和生产条件影响泡沫组分的模式。

laurence

不是untifoam,是antifoam

细履平沙

不好意思，输错了，谢谢提醒！