L-赖氨酸发酵过程染菌的途径与分析

The route and analysis of microbiological contamination in the fermentation process of L-Lysine

通过对L-赖氨酸发酵车间染菌情况的数据统计,并结合发酵行业常见染菌途径的分析,表明由噬菌体引起的染菌累计达到了6.33%,其他为杂菌或杂菌与噬菌体的联合感染。通过现场跟踪调查分析染菌原因,可知由设备不完善、空气系统漏洞和员工操作失误引起的染菌几率最大。因此要从根本上减少发酵染菌,应着重从设备、空气和员工操作技术培训方面入手。

Through the statistics of microbiological contamination data in the fermentation of L-Lysine workshop, combined with the analysis of common infected route in fermentation in- dustry, it shows that the phage - induced infection adds up to 6.33 ~/60, other cases are bacteria in- fection or bacteria with the phage joint infection. Through the on - site follow - up analysis of the reasons for contamination, it shows that the largest chance of contamination in fermentation process is the equipment imperfection, air system vulnerabilities and staff＇s miss - operation. Consequently, for reducing the chance of contamination in fermentation process of L- Lysine fundamentally, the manager should focus on the aspects of equipment integrity, air system and staff＇s training in the operational technique.