Foam behavior of biological media

Bumbullis, W.; Kalischewski, K.; Sch�gerl, K.

doi:10.1007/bf00505020

Cited by 17 publications

(6 citation statements)

References 9 publications

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“…Foaminess is a characteristic of the solution having units of time, related to the mean residence time of gas in foam (Lee et al, 1993). Foaminess is defined as the equilibrium volume of foam/volumetric flowrate of gas or the height of foam/superficial velocity for cylindrical tanks (Bumbullis et al, 1979; Lee et al, 1993). Quantification of foam volume and sometimes even foam height is difficult at the large scale (Bumbullis et al, 1979).…”

Section: Foam and Impact Of Antifoamsmentioning

confidence: 99%

“…Foaminess is defined as the equilibrium volume of foam/volumetric flowrate of gas or the height of foam/superficial velocity for cylindrical tanks (Bumbullis et al, 1979; Lee et al, 1993). Quantification of foam volume and sometimes even foam height is difficult at the large scale (Bumbullis et al, 1979). Foaminess is a measure of foaming capacity, independent of equipment geometry and measurement techniques but dependent on media ingredients, their relative concentrations, and various physical factors (Ghildyal et al, 1988).…”

Section: Foam and Impact Of Antifoamsmentioning

confidence: 99%

“…The formation of foam differs depending on the fermentation phase. The two different foam phases are (1) early in the fermentation, for example, owing to proteins present in complex media or when protein precipitated during sterilization is utilized, and specifically caused by some property of the fermentation medium, or (2) later in the fermentation, for example, owing to protein release from cell autolysis or some other property of the culture itself (Hastings, 1954; Schügerl, 1985; Stanbury and Whitaker, 1984; König et al, 1979; Su, 1995). This behavior parallels that found with activated sludge foam, namely, a white, frothy foam during start‐up (first 3−4 days), followed by a sticky viscous foam later on when the culture becomes nutrient‐limited (Jenkins et al, 1993).…”

Section: Foam and Impact Of Antifoamsmentioning

confidence: 99%

“…The presence of proteins causes foaminess at concentrations from 1 mg/L up to 1−10 g/L, after which further concentration increases decrease foaminess since proteins coagulate (Rietvan't and Tramper, 1991). For example, for Penicillium cultivations in the absence of antifoam, foaminess has been found to increase, pass through a maximum, and then decrease (König et al, 1979).…”

Section: Foam and Impact Of Antifoamsmentioning

confidence: 99%

“…Salt‐forming substances generally increase foaming and surface viscosity as well as decrease surface tension (Ghildyal et al, 1988). Although solution foaminess increases with increasing salt concentration, foam stability diminishes, most likely owing to changes in aqueous protein stability due to salt concentration (Vardar‐Sukan, 1992; Kotsaridu et al, 1983a; Bumbullis et al, 1979). Specifically, protein solubility increases at lower salt concentrations (“salting in” effect), which in turn increases foam stability.…”

Section: Foam and Impact Of Antifoamsmentioning

confidence: 99%

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Foam and Its Mitigation in Fermentation Systems

Junker¹

2007

Biotechnol. Prog.

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Key aspects of foaming and its mitigation in fermentation systems are presented. 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. Antifoams were catalogued according to their class (e.g., polyalkylene glycols, silicone emulsions, etc.) to facilitate recognition of antifoams possessing similar base compositions. Relatively few published studies directly comparing antifoams experimentally are available, but those reports found only partially identify clear benefits/disadvantages of any one antifoam type. Consequently, desired characteristics, trends in antifoam application, and chemical types of antifoams are evaluated on the basis of a thorough review of available literature reports describing a specific antifoam's usage. Finally, examples of specific foaming situations taken from both the literature and from actual experience in an industrial fermentation pilot plant are examined for their agreement with expected behavior.

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Section: Foam and Impact Of Antifoamsmentioning

confidence: 99%

Section: Foam and Impact Of Antifoamsmentioning

confidence: 99%

Section: Foam and Impact Of Antifoamsmentioning

confidence: 99%

Section: Foam and Impact Of Antifoamsmentioning

confidence: 99%

Section: Foam and Impact Of Antifoamsmentioning

confidence: 99%

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Foam and Its Mitigation in Fermentation Systems

Junker¹

2007

Biotechnol. Prog.

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An investigation of the physico‐chemical basis of foaming in fungal fermentations

Noble

Collins²,

Porter³

et al. 1994

Biotech & Bioengineering

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A detailed physico-chemical analysis of two foaming fungal fermentations was carried out to identify that key groups of compounds responsible for foam formation. Fermentations were carried out on a 20-L scale in a stirred aerated tank, over 7 days, using a commercial, defined medium. The organisms investigated were Penicillium herqueii, a hyphomycete, and an unidentified Ingoldian fungus. Samples of broth and, where possible, foam were analyzed to determine which groups of compounds were concentrated into generated foams. Surface tension, bulk viscosity, and antifoam A concentration were additionally determined in broth samples. To date the cause of foaming in fermentations has been attributed to the surfactant properties of extracellular proteins. This assumption was tested and found to be incomplete as many additional groups of biochemicals were found to be enriched into the foam. The results of the investigation revealed the presence of proteins, carbohydrates, alpha-keto acids, and lipophilic biosurfactants, particularly extracellular pigments, enriched within stable foams. (c) 1994 John Wiley & Sons, Inc.

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Foam and Its Mitigation in Fermentation Systems

Junker¹

2007

Biotechnol Progress

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Foam behavior of biological media

Cited by 17 publications

References 9 publications

Foam and Its Mitigation in Fermentation Systems

Foam and Its Mitigation in Fermentation Systems

An investigation of the physico‐chemical basis of foaming in fungal fermentations

Foam and Its Mitigation in Fermentation Systems

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