Foam Formation in Shake Flasks and Its Consequences.

ABSTRACT: Foam formation in stirred tank fermentation processes is a well-studied phenomenon. However, foaming in shake flask cultivations is rarely considered. Non-baffled shake flasks, in particular, are generally considered to prevent foaming problems. However, under certain process conditions, foaming in non-baffled shake flasks can occur. In this study, phenomena of foam formation in shake flasks, their impact on the maximum oxygen transfer capacity (OTR_max), and experimental reproducibility are investigated. It is shown that foaming events in shake flasks can increase the OTR_max by up to threefold. This enhanced OTR_max alters process conditions and, thereby, affects the reproducibility of experiments. Foaming in shake flasks can be induced by elements such as c

SUBMITTER: Vonester D 

PROVIDER: S-EPMC12541551 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature