Fermentation tank refers to a device used in the laboratory for microbial fermentation. The main body is generally a main cylinder made of stainless steel plate, and its volume is small. Attention should be paid to the structure and rigor in design and processing. It can withstand steam sterilization, has certain operational flexibility, minimizes internal accessories, and has strong material and energy transfer performance. It can be adjusted to facilitate cleaning and reduce pollution. It is suitable for the production of various products and reduces energy consumption.
Main components of the fermenter:
1. Tank body: It is mainly used to culture and ferment various kinds of bacteria, and the sealing property is better.
2. There is a stirring paddle in the tank, which is used for the fermentation process, such as the aging furnace.
3. The Sparger, which is ventilated at the bottom of the fermenter, is used to pass the air or oxygen required for the growth of the cells.
4. There are control sensors on the top plate of the laboratory fermenter tank. The most commonly used pH electrode and DO electrode are used to monitor the pH and DO change controller of the fermentation broth during fermentation to display and control the fermentation conditions. Wait.
In the process of using the fermenter, it is very important to regulate the safe operation mode. What are the precautions in the process of using the fermenter? The following is a compilation of relevant instructions for you.
During the use of the fermenter, it must be ensured that all parts of the fermenter are used in normal operation. When the filter is sterilized, the steam pressure flowing through the air filter of the electric furnace fan shall not exceed 0.17 MPa, otherwise the filter element may be damaged and the filtering capacity may be lost. During the fermentation process, ensure that the tank pressure does not exceed 0.17 MPa. In the actual elimination process, when the jacket is preheated by steam, the inlet steam pressure must be controlled within the working pressure range of the equipment (not exceeding 0.2 MPa), otherwise the fermentation tank may be damaged.
When emptying and realizing, be sure to drain the remaining water in the fermenter jacket. Otherwise, the inner cylinder of the fermenter may be flattened and the equipment may be damaged; in the case of actual elimination, too much condensed water may cause the culture liquid to be diluted, thereby failing to meet the process requirements. During the cooling process after the end of the air consumption and the end of the actual elimination, it is strictly forbidden to generate negative pressure in the fermenter to avoid pollution or even damage the equipment. During the fermentation process, the tank pressure of the fermenter should be maintained between 0.03 and 0.05 MPa to avoid contamination.
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