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Bioprocess foaming

Liquids that are highly aerated and/or contain high protein concentration are often susceptible to foaming, which may interfere strongly with the bioprocess in question. The amount of foam can be measured with sensors based on electrical conductivity, heat conductivity, capacitance, or light scattering [41],... [Pg.331]

Since surfactin causes foaming during fermentation process, foam fractionation can be used for the recovery of surfactants. A bioprocess for the enhanced production of surfactin from a medium containing glucose and metal cations along with continuous removal of product by foam fractionation has been established by Cooper et al. which is shown in Figure 14.9. [Pg.511]

S. E. Baker, A. M. Sawvel, N. Zheng, and G. D. Stucky, 2007, Controlling bioprocesses with inorganic surfaces layered clay hemostatic agents, Chem. Mater. 19,4390-4392 S. E. Baker, A. M. Sawvel, J. Fan, Q. Shi, N. Strandwitz, and G. D. Stucky, 2008, Blood clot initiation by mesoceUular foams dependence on nanopore size and enzyme immobilization, Langmuir 24, 14254-14260... [Pg.6]

See other pages where Bioprocess foaming is mentioned: [Pg.69]    [Pg.71]    [Pg.78]    [Pg.551]    [Pg.510]    [Pg.943]    [Pg.4]    [Pg.278]    [Pg.294]    [Pg.315]    [Pg.168]    [Pg.585]    [Pg.585]    [Pg.56]    [Pg.218]    [Pg.536]    [Pg.54]   
See also in sourсe #XX -- [ Pg.220 ]



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