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FAQ
What are the control parameters for fermentation processes?
1. Fermentation process control. During the fermentation process, in order to carry out necessary control over the production process, it is essential to regularly sample and measure or continuously monitor relevant process parameters. The parameters reflecting changes in the fermentation process can be divided into two categories:
(1) Direct parameters: These are parameters that can be directly detected using specific sensors. They include parameters that reflect changes in the physical and chemical environment, such as temperature, pressure, stirring power, rotation speed, foam, viscosity of the fermentation liquid, turbidity, pH, ion concentration, dissolved oxygen, and substrate concentration.
(2) Indirect parameters: These are parameters that are still difficult to detect with sensors, including cell growth rate, product synthesis rate, and respiration rate. These parameters need to be obtained based on some direct parameters, using computer calculations and specific mathematical models. Among the above parameters, temperature, pH, and dissolved oxygen concentration have a significant impact on the fermentation process.
1. Temperature: Temperature can affect enzyme activity and the pathways of biosynthesis. It also influences the physical properties of the fermentation liquid and the decomposition and absorption of nutrients by the strains. Fermentation tanks equipped with heat exchange devices should be used.
2. pH: pH can affect enzyme activity and the charge state of cell membranes. It also influences the decomposition of nutrients in the culture medium. Common control methods include: ① adjusting the ratio of physiological alkaline and acidic salts; ② selecting different types and ratios of C and N; ③ adding buffers.
3. Dissolved oxygen: During the fermentation process, strains can only utilize dissolved oxygen. Therefore, it is necessary to continuously supplement a large amount of oxygen into the fermentation liquid and to stir constantly to increase the solubility of oxygen in the fermentation liquid.
4. Foam: During fermentation, aeration, stirring, microbial metabolism, and the decomposition of certain components in the culture medium can all produce foam. Excessive persistent foam is detrimental to fermentation. Mechanical defoaming and defoaming agents are commonly used to eliminate foam.
5. Concentration of nutrients: The concentration of various nutrients in the fermentation liquid, especially the carbon-to-nitrogen ratio, inorganic salts, and vitamins, will directly affect the growth of the biomass and the accumulation of metabolic products.
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