Fermentation silicone defoamers: foam solutions for the fermentation industry

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Fermentation silicone defoamers: foam solutions for the fermentation industry
By : Zilibon Chemical

2025/3/24
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Fermentation is a complex and critical biological process that is widely used in many industries such as food, medicine, and chemicals. However, the generation of foam during fermentation is a common and thorny problem. Fermentation silicone defoamers can effectively deal with the foam problem during fermentation, and their working principle is unique.

Fermentation silicone defoamers have a special structure that allows them to quickly diffuse to the surface of the foam film. When they reach the film, they reduce the surface tension of the film. Since the stability of the foam depends on the balance of the surface tension of the film, the reduction in surface tension makes the film fragile.

In addition to the foam breaking function, fermentation silicone defoamers also have excellent foam suppression ability. It can form a thin and uniform film on the surface of the fermentation liquid, which prevents excessive mixing of air and fermentation liquid, thereby inhibiting the generation of new foam. At the same time, silicone defoamers will not be metabolized and decomposed by microorganisms during the fermentation process, and can continue to work throughout the fermentation cycle.

Fermentation silicone defoamers are biologically inert to microorganisms and will not interfere with the normal metabolic activities of microorganisms. When microbial fermentation produces enzymes, antibiotics and other biological products, it will not affect the activity and quality of the product. For example, in the process of yeast fermentation to produce alcohol, adding silicone defoamer will not change the fermentation performance of yeast, and the output and quality of alcohol can be guaranteed.

Fermentation silicone defoamer is an indispensable auxiliary agent in the fermentation industry. With its high efficiency, stability and biological inertness, it provides a strong guarantee for the smooth progress of the fermentation process and the improvement of product output and quality.
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