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The foams of fermentation broths. I. Some parameters of the foaming of fermentation media
Author(s) -
Szarka Laszlo,
Magyar Karoly
Publication year - 1969
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260110413
Subject(s) - fermentation , foaming agent , viscosity , rheology , chemistry , sterilization (economics) , chemical engineering , food science , materials science , composite material , porosity , organic chemistry , monetary economics , economics , foreign exchange market , engineering , foreign exchange
The stability of foam formed during fermentation is decisively affect ed by the nature of the nutrient media used. In froth‐flotation models, ( a ) the foam formation time, characteristic of the tendency to foam, and ( b ) foam subsistence time, characteristic of the stability of foams formed, have been studied. With the utilization of these two parameters, the stability of foam from aqueous solution of several surface active components of nutrient media has been noted as a function of concentrations. Further, but, without attempting completeness, the viscosity enhancing effect of carbohydrate components, and the effect of the subsistence time of their foam, upon the stability of foam have been studied together with the correlation between “standing” time after sterilization and tendency to foam. Taking soy‐bean meal as a model, the stability of foam films in function of pi I, at constant concentration, has been studied. It seems that though a proper control of the factors mentioned, nutrient media with a low tendency of foaming can be formulated.