The Effect Of Microbial Products On Aeration

Generally speaking, the product of a fermentation contributes relatively little to the viscosity of the cul ture broth. However, the exception is the production of bacterial polysaccharides, where the broths tend to be highly viscous (30,000 cp, Sutherland and Ellwood, 1979) and non-Newtonian. Charles (1978) demonstrated that the bacterial cells in a polysaccharide fermentation made a minimal contribution to the high culture viscosity which was due primarily to the polysaccharide product. Normally, microbial polysaccharides tend to behave as pseudoplastic fluids, although some have also been shown to exhibit a yield stress. The yield stress of a polysaccharide can make the fermentation particularly difficult because, beyond a certain distance from the impeller, the broth will be stagnant and productivity in these regions will be practically zero (Gallindo and Nienow, 1992). Thus, bacterial polysaccharide fermentations present problems of oxygen transfer and bulk mixing similar to those presented by mycelial fermentations. Thus, similar stirrer configurations to those discussed in the previous section have been used in polysaccharide fermentations. Gallindo and Nienow (1992) investigated the behaviour of a hydrofoil impeller, the Lightnin' A315, in a simulated xanthan fermentation. These workers adopted Metzner and Otto's approach to construct power curves. Better agitator performance was achieved when its pumping direction was upwards rather than downwards resulting in lower power loss on aeration and less torque fluctuations. It was concluded that such agitators may give improved mixing in a xanthan fermentation provided that the polysaccharide concentration is below 25 kg m~3.

A novel solution to the problem was proposed by Oosterhuis and Koerts (1987). These workers designed an air-lift loop reactor incorporating a pump to circulate the highly viscous broth. The system was operated on a 4-m3 scale and proved to be much more efficient than a stirred tank reactor.

The effect of foam and antifoams on oxygen transfer

The high degree of aeration and agitation required in a fermentation frequently gives rise to the undesirable phenomenon of foam formation. In extreme circumstances the foam may overflow from the fermenter via the air outlet or sample line resulting in the loss of medium and product, as well as increasing the risk of contamination. The presence of foam may also have an adverse effect on the oxygen-transfer rate. Hall et al. (1973) pointed out that Waldhof and vortex-type fermenters (see Chapter 7) were particularly affected due to the bubbles becoming entrapped in the continuously recirculating foam, resulting in high bubble residence times and, therefore, oxygen-depleted bubbles. The presence of foam in a conventional agitated, baffled fermenter may also increase the residence time of bubbles and therefore result in their being depleted of oxygen. Furthermore, the presence of foam in the region of the impeller may prevent adequate mixing of the fermentation broth. Thus, it is desirable to break down a foam before it causes any process difficulties and, as discussed in Chapter 7, this may be achieved by the use of mechanical foam breakers or chemical anti-foams. However, mechanical foam control consumes considerable energy and is not completely reliable so that chemical antifoams are preferred (Van't Riet and Van Sonsberg, 1992).

All antifoams are surfactants and may, themselves, be expected to have some effect on oxygen transfer. The predominant effect observed by most workers is that antifoams tend to decrease the oxygen-transfer rate, as discussed by Aiba et al. (1973) and Hall et al. (1973). Antifoams cause the collapse of bubbles in foam but they may favour the coalescence of bubbles within the liquid phase, resulting in larger bubbles with reduced surface area to volume ratios and hence a reduced rate of oxygen transfer (Van't Riet and Van Sonsberg, 1992). Thus, a balance must be struck between the necessity for foam control and the deleterious effects of the controlling agent. Foam formation has a particular influence on the liquid height in the fermenter at which it is practical to operate. If inadequate space is provided above the liquid level for foam control, then copious amounts of antifoam must be used to prevent loss of broth from the vessel. Van't Riet and Van Sonsberg (1992) observed that, above a critical liquid height, the KLa value decreases dramatically due to the excessive use of antifoams. Thus, it may be more productive to operate a vessel at a lower working volume.

Methods for foam control are considered in Chapter 8 and antifoams are discussed in Chapter 4.

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  • hilda
    How to improve performance of aeration tank?
    7 years ago

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