生物发酵过程中消泡方式的研究进展 |
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引用本文: | 王文奇,张庆文,李军庆,蔡子金,洪厚胜.生物发酵过程中消泡方式的研究进展[J].中国酿造,2013,32(2):1. |
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作者姓名: | 王文奇 张庆文 李军庆 蔡子金 洪厚胜 |
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作者单位: | 南京工业大学生物与制药工程学院,江苏南京,210009;南京工业大学生物与制药工程学院,江苏南京210009;南京汇科生物工程设备有限公司,江苏南京210009 |
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摘 要: | 生物反应器中不断生成的泡沫和其本身消泡能力的不足会对生物发酵过程造成许多不利影响及经济损失.所以必须采取必要的消泡措施.文中分析了生物发酵过程泡沫产生的原因,对当前一些主要的消泡方式进行了归纳.总结出物理、化学和机械3类消泡方法,并着重介绍了2种机械消泡器的研究现状.最后指出消泡方式的不足、改进措施和将来的研究动向.
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关 键 词: | 泡沫 消泡方式 生物发酵 |
Antifoam strategies in bio-fermentation |
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Abstract: | The unlimited foam formation and insufficient foam collapse can have serious effects in a fermentation process. Therefore, antifoaming measures should be taken during fermentation. The factors causing foam formation in fermentation were discussed, as well as some main antifoam strategies. There are 3 ways for antifoaming: physics way, chemical way and mechanical way. The current research for mechanical foam breaker was introduced. Besides, the shortages and development of current antifoam methods were discussed. |
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Keywords: | foam antifoam strategies fermentation |
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