Abstract: A post-fermentation degassing technique is provided which is directed for use in degassing foamed fermentation broths containing cultured microorganisms. Such a broth is charged while pressurized first through a heat exchanger to cool same, and then through a nozzle to form a spray suspension in a gaseous spray chamber located in a gravitationally upper part of a degassing vessel. The spray chamber is vented to the atmosphere. The spray suspension is coalesced to form a bulk liquid phase located in a gravitationally lower portion of the degassing vessel whereby the unpon surface of such bulk liquid phase forms the buttom surface of such spray chamber. The nozzle is so oriented that the spray suspension therefrom is downwardly directed towards the surface of the bulk liquid phase and the layer of foam characteristically formed thereon.

Abstract: A post-fermentation degassing technique and apparatus are provided which is directed for use in degassing foamed fermentation broths containing cultured microorganisms. Such a broth is charged while pressurized first through a heat exchanger to cool same, and then through a nozzle means to form a spray suspension in a gaseous spray chamber located in a gravitationally upper part of a degassing vessel. The spray chamber is vented to the atmosphere. The spray suspension is coalesced to form a bulk liquid phase located in a gravitationally lower portion of the degassing vessel whereby the unpon surface of such bulk liquid phase forms the bottom surface of such spray chamber. The nozzle means is so oriented that the spray suspension therefrom is downwardly directed towards the surface of the bulk liquid phase and the layer of foam characteristically formed thereon.