Foam control in biotechnological processes—challenges and opportunities

Foam control in biotechnological processes—challenges and opportunities

Abstract Foam formation is a massive challenge in submerged aerated bioprocesses, e.g., in beer fermentation. While the use of antifoam may easily overcome foaming at laboratory scale, it is often an unattractive solution since the challenge remains in future upscaling, as reduced mass transfer and...

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Bibliographic Details
Main Authors: Till Tiso, Philipp Demling, Tobias Karmainski, Amira Oraby, Jens Eiken, Luo Liu, Patrick Bongartz, Matthias Wessling, Peter Desmond, Simone Schmitz, Sophie Weiser, Frank Emde, Hannah Czech, Juliane Merz, Susanne Zibek, Lars M. Blank, Lars Regestein
Format: Article
Language:English
Published: Springer 2024-01-01
Series:Discover Chemical Engineering
Subjects:
Fermentation
Aeration
Foam fractionation
Metabolic engineering
Biosurfactants
Saponins
Online Access:https://doi.org/10.1007/s43938-023-00039-0

Internet

https://doi.org/10.1007/s43938-023-00039-0

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