生物发酵过程中消泡方式的研究进展  

The Research Progress of Defoaming Methods in Biological Fermentation

作　　者：宫项飞 Gong Xiangfei(Qingdao Yuanxin Pressure Vessel Co.,Ltd.,Qingdao 266200,China)

机构地区：[1]青岛元信压力容器有限公司,山东青岛266200

出　　处：《现代食品》2020年第4期34-35,41,共3页Modern Food

摘　　要：生物发酵过程中会产生发泡沫,这些发酵泡沫会对生物发酵过程产生不利影响甚至造成经济损失。为此,怎样消除泡沫是当前生物培养人员需要思考和解决的问题。文章在分析生物发酵过程中泡沫产生原因的基础上,从物理、化学和机械3个方面分析消除生物发酵泡沫的措施,并分析比较3种消泡方式的优缺点,展望生物发酵消泡的未来发展趋向,旨在促进生产。In the process of cultivation and fermentation of organisms,it is inevitable that fermentation bubbles will be produced.The production of these fermentation bubbles will have an adverse effect on the fermentation process of organisms to a certain extent and even cause economic losses.Therefore,how to eliminate foam is the current biological culture personnel need to think and solve the problem.On the basis of explaining the causes of foam production in biological fermentation,this paper analyzes how to eliminate foam from physical,chemical and mechanical aspects,and compares the advantages and disadvantages of the three defoaming methods.

关 键 词：生物发酵 泡沫 消泡方法 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]