Term Project on Industrial Fermentation
By Joe Farron and Jay Harrington Spring 1997
Foaming
Causes of Foaming
1. Surface-active cell products
2. Nutrient Limitation
3. Cells running out of nutrient break open and lyse
Control of Foaming
To inhibit conditions which lead to foaming:
Manipulate agitation and aeration ->lower power by dropping agitation speed or aeration
Raise back pressure
To keep surface-active cell products from causing foaming:
Add anti-foam e.g.(polymeric glycol, oil(lard oil), silicone-based antifoam)
To prevent production of foaming gases, keep cells in good health by working on the nutrient feed strategy.
Questions?? Comments, Suggestions, or Feedback
email us at: farroj@rpi.edu or harrij3@rpi.edu
Last updated April 22, 1997