Influence and utilization of temperature on biological fermentation processes

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You know the relationship between the activity of the enzyme and the temperature, if the temperature is too high or too low, the enzyme loses its activity.

When the enzyme is able to function, the enzyme activity increases with increasing temperature, and when the enzyme activity reaches its highest point, the enzyme activity decreases with increasing temperature.

Ice crystals, which cause significant dehydration of cells, often cause physical damage to cells, especially cell membranes, leading to cell death. Rapid freezing with the addition of a protective agent to the cell suspension can reduce the harmful effects of freezing on cells. This is mainly due to the small size of the ice crystals formed in the cells during flash freezing, which causes less mechanical damage, while the protective agents (e.g., glycerol, serum, glucose, etc.) reduce the harmful effects of dehydration.

Low temperatures are generally not easy to cause microbial death, and microorganisms can preserve their ability to live for a longer time at low temperatures, so it is possible.

Summary. Pro, the main reason for temperature fluctuations in the fermentation process is the fluctuation of the thermostat, and some thermostats have errors in the range of settings, and the fluctuations can be understood. The influence of fermentation time is the difference in fermentation time, and the level of microbial respiration and metabolism also affects the fermentation process during the germination process.

What are the main causes of temperature fluctuations during fermentation? What is the effect on fermentation.

Pro, the main reason for the temperature fluctuation in the fermentation process is the fluctuation of the thermostat, and the range of some thermostats is set with errors, and the fluctuations can be understood. The influence of fermentation time is the difference of fermentation time, and the level of microbial respiratory metabolism also affects the fermentation process during the germination process.

Extended Information:1The effect of the level of gas control, if there is sufficient oxygen, the level of respiratory metabolism is high, and vice versa.

Fluctuations in temperature and cracks must have an effect on the fermentation products. Both yield and time are the result of fluctuations. Reasons for the increase in temperature during the fermentation ridge process:

Effects of biothermal stirring heat, heat of evaporation, and radiation heat on microbial growth. It affects the activity of enzymes and the speed of various reactions in cells.

Answer]: The optimal fermentation temperature in the fermentation process refers to the temperature that is suitable for the growth or slowness of the bacteria, and is suitable for the synthesis of metabolites. However, the temperature of the most suitable bacteria is often inconsistent with the synthesis temperature of the most suitable product, and theoretically, the optimal temperature should be selected according to the different requirements of temperature at different stages of fermentation.

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Basic problems of microbial fermentation. You can borrow books from the library and check them out.

du。The main methods of microbial fermentation are solid fermentation and liquid fermentation. Large-scale industrial production mainly uses liquid fermentation.

The factors that affect fermentation are fermentation medium, dissolved oxygen, pH, temperature, and foam. The main controls are: the influence and control of dissolved oxygen (control the speed of stirring), the influence and control of temperature (temperature control setting), the influence and control of pH value (flux addition of ammonia and urea), the control of foaming (defoamer), and the control of intermediate feeding.

There are three types of solid fermentation, semi-solid fermentation, and liquid fermentation! Influencing factors.

Temperature, pH, dissolved oxygen, temperature, medium, strain activity, placed in the characteristics It is recommended to go to the library to look up books, many books about fermentation! Just find two copies and it's OK!

I don't remember very well, but it seems that the aerobic and anaerobic factors are temperature, humidity, pH.

Closed; Temperature, humidity, pH.

During the fermentation process, a certain amount of heat is generated due to the biological reaction that occurs due to the use of the medium by the bacteria and the friction generated during stirring. At the same time, the heat dissipation of the tank wall and the evaporation of water also take away a part of the amount of hot empty rock, and the net heat released during the fermentation process is called fermentation heat

q (fermentation) = q (biological) + q (stirred) - q (evaporated) -q (explicit) -q (radiation).

A biological heat (Q biological deficit): It is a large amount of heat generated by the production bacteria themselves in the process of growth and reproduction. Bioheat is mainly released when carbohydrates, fats, and proteins in the culture medium are broken down by microorganisms, water, and other substances.

Part of the energy released is used to synthesize high-energy compounds for the needs of microbial synthesis and metabolic activities, part is used to synthesize products, and the rest is emitted in the form of heat. Bioheat is produced in large quantities during the logarithmic growth phase of the cell, and the large amount of heat generated at this stage becomes the main factor of the thermal balance in the fermentation process.

b Stirring heat (q stirring): There is high-power stirring in the fermentation equipment of good gas culture. The agitator drives the fermentation broth to move mechanically, causing friction between the liquid and the equipment, and between the liquid and the liquid, resulting in a demonstrable amount of heat.

By deducting some of the other forms of energy loss from the electrical energy consumption of the motor, an estimate of the heat of agitation is obtained.

C heat of evaporation (q evaporation): heat of evaporation is the heat of evaporation of water carried away by the exhaust gas discharged from the fermenter. Temperature and humidity vary depending on the control conditions and the season.

The evaporation of water and the exhaust gas also carry part of the sensible heat (q display) and dissipate it to the outside world.

D Radiant heat (Q radiation): Due to the different temperatures inside and outside the tank, part of the heat in the fermentation broth radiates outward through the tank. Radiant heat varies throughout the year, and is more affected in winter due to the large temperature difference between the inside and outside of the tank.

Answer: B Analysis: Tap:

To answer this question, we need to start from the following aspects: First, the yeast fermentation process needs a suitable temperature, if the temperature is too high, the enzyme will be inactivated quickly, the bacteria will age, the fermentation cycle will be shortened, and the yield will be reduced; Second, temperature can affect the pathway of biosynthesis, because the biosynthesis process requires enzymes, and the activity of different enzymes is related to temperature; Thirdly, when yeast absorbs nutrients, most of them are actively transported and need respiration to provide energy, which is related to temperature, and fourth, yeast growth and product synthesis need to be based on vigorous metabolic activities in the body, and the enzymes used for growth and reproduction and product synthesis are different, so the optimal temperature required is not necessarily the same.