Tank sterilization Fermentation workshop phage Fermentation workshop sterilization Tank sterilization Fermentation workshop room temperature sterilization technology
The elimination of bacteria in the fermentation industry has always been one of the basic conditions for high and stable production of industrial fermentation. The key to eliminating infection lies in prevention, and the key to prevention is to strengthen the aseptic awareness and management concept of all employees in the whole process from design to construction, from production to management.
The antibiotic fermentation process must be a pure-breed culture, and only a single producing bacteria are allowed to grow in the entire fermentation system, and no other miscellaneous bacteria can be presented. Once the fermentation process is infected, the harm is light, it inhibits the production of antibiotics, changes the physical and chemical properties of the fermentation broth, increases the difficulty of the filtration and extraction process, and reduces the fermentation level, yield level and finished product qualityIn severe cases, the growth and metabolism of the producing bacteria can be abnormal, and the degradation products will directly lead to the failure of the entire fermentation tank particles, and even pollute other fermenters. One of the key conditions for high and stable production of industrial fermentation is to try to avoid the invasion of miscellaneous bacteria. There are many reasons for bacterial infection, involving all aspects of fermentation production, including pollution in the seed preparation process, unreasonable structure of fermentation equipment, unreasonable installation of process pipelines, leakage or dead ends in equipment, poor personnel operation, and poor management of bacterial eradication.
Preventive management of sterilization
Prevention is the key to eradicating infections. The key to prevention lies in strengthening employees' aseptic awareness and operational skills, strengthening organizational management, system management and target management, refining various measures, implementing measures on a daily basis and strictly inspecting, supervising and assessing.
1. Zero infection rate design.
A good design plan is the beginning of successful fermentation, and the design concept of zero infection rate must be carried through the whole process from the early stage of design, which is especially important for the elimination of bacteria. The design of equipment structure and pipeline details, the detailed management of the construction process, and the omission of any small link may lead to the occurrence of infection. The design and construction of facilities such as baffles, snake pipes and their supports, coupling flanges and bolts, stirring bottom bearings or intermediate bearings must be in place, and the welding quality must be strict to ensure that the facilities in the tank are easy to clean. The type of valve, the installation position of the valve, the length of the short section, the formal or inverted installation, the steam sterilization scheme, whether the steam flow direction is smooth during the sterilization process, whether there will be steam inversion, how to operate the tee position, how to deal with the end of the pipeline, whether there is blind steam that cannot be reached, etc.
The construction of valves and pipelines must ensure quality: the welding of pipelines should ensure that one side is welded and both sides are formed, and there shall be no welding nodules, pores, weld meat delamination or cracks, and no welding slag shall be retained in the pipeline after welding.
2. Pay attention to prevention.
The prevention of bacterial infection is completely in line with the "Heinrich accident law", that is, once there is a bacterial infection, there must be 29 moderate anomalies, and further excavation can find that there must be 300 small hidden dangers behind the infection. Therefore, every time the operating staff, team leader, and director inspect the site, they do not find that the problem is abnormal, and the problem will definitely exist. The problems found on the site must be solved in time, not accumulated, and small problems must be eliminated in the bud to avoid the occurrence of larger problems.
Workshops and teams should strengthen the organization and management, system management and target management of aseptic, establish process control points involving each link of fermentation, refine the management system of cleaning, washing and disinfection, refine and decompose various measures, and implement measures into daily inspection, supervision and assessment. Continuously improve the aseptic awareness and operation skills of employees, and exercise the ability of employees to be good at thinking, discovering and solving problems in the operation process, so as to ensure that the elimination of bacteria is effective.
The key to eliminating bacteria is prevention, and the key to prevention is to strengthen the design concept of zero infection rate, the aseptic awareness of all employees and the management of the whole production process. In this process, it is especially necessary to pay attention to some small links that are easily overlooked. Only by doing this can we ensure a high and stable yield of fermentation. Of course, prevention and good sterilization must go hand in hand.
New non-autoclav sterilization scheme New sterilization scheme for normal temperature fermentation tank Rapid and efficient removal of miscellaneous bacteria from large fermenters
Runlian Environmental Protection has been concerned about fermentation production for decades, is familiar with comprehensive solutions for phage pollution, and has rich practical experience in front-line operation, which can completely kill and solve the problem of infected bacteria in fermentation production. Offim's intelligent microbial contamination removal equipment system, intelligent, digital, visualized and customized automatic fermentation workshop to remove bacteriophages and miscellaneous bacteria have attracted wide attention.
The new fermenter bacteria removal solution has the following features:
1. Thoroughly and efficiently remove miscellaneous bacteria from the fermenter;
2. Efficient and environmentally friendly, safe and personnel-friendly
3. Normal temperature sterilization method, non-high temperature and high pressure;
4. Do not change the taste and color of the product itself
5. Improve the success rate of fermentation.
For large-scale fermentation tank infection and removal of miscellaneous bacterial contamination in biological fermentation enterprises, you can contact Runlian Zhang Gong to solve the problem 18938962967 WeChat, and we will arrange technical personnel to answer difficult problems in fermentation production for you one-on-one, and give the most comprehensive, efficient and low-cost solutions.
Runlian Environmental Protection has been concerned about fermentation production for decades, is familiar with the comprehensive solution of fermentation pollution, has rich experience in front-line operation and practice, can completely solve the problem of infection bacteria in fermentation production, and provides prevention and treatment of E. coli fermentation workshop infection, antibiotic fermentation workshop infection, amino acid fermentation workshop infection, citric acid and other organic acid fermentation process infection, nucleoside or nucleotide fermentation infection, penicillin fermentation infection, fermentation phage, fermentation tank infection, tank infection, etc.