摘要
泡沫问题是发酵工业中一个棘手的问题,几乎所用的液体深层发酵都会用到天然或者化学消泡剂。在过去的发酵过程中,泡沫控制一般是依靠经验,关于消泡剂的系统知识较少。本文综述了发酵工业中消泡剂的种类和作用机制,以及消泡剂的应用进展。
Foaming is a nuisance during industrial fermentations; very few submerged fermentation processes are performed without the use of either natural or synthetic antifoam agents. In the past,foam control is typically dependent on experiences; a lack of collective systematic knowledge of antifoam exists.The categories of antifoam,mechanism of action and application are summarized in this article.
出处
《齐鲁工业大学学报》
CAS
2014年第2期37-39,46,共4页
Journal of Qilu University of Technology
基金
省级博士后创新基金会(201203006)
山东省科技支撑计划项目(2012GSF12107)
关键词
消泡剂
发酵
泡沫
控制
antifoams
fermentation
foam
control
