Multiple choice

Generation of foam is a serious problem during fermentation. Presence of which type of bacteria is likely to cause foam in a batch fed fermentation?

  1. Proteolytic bacteria<o:p></o:p>

  2. Lignin degrading bacteria<o:p></o:p>

  3. Fat degrading bacteria<o:p></o:p>

  4. Cellulolytic bacteria<o:p></o:p>

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A Correct answer
Explanation

Proteolytic bacteria: these perform protein fermentation and medium containing high levels of protein and peptides, during fermentation yield to foams which are very stable. Therefore, antifoaming agents need to be added in the fermentor.    

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