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Biological fermentation is one of the core technologies in modern biotechnology, pharmaceuticals, food, and environmental industries. The production of antibiotics, amino acids, vitamins, polysaccharides, and enzyme preparations all rely on the efficient operation of the fermentation process. A complete fermentation process typically involves stages such as microbial inoculation, growth, metabolism, product formation, and harvest. Among these, the most crucial step is the determination and control of the fermentation endpoint. The fermentation endpoint refers to the moment when the microbial metabolic products reach the optimal yield or target state in the fermenter or bioreactor, and the fermentation should be terminated. The accurate judgment of the fermentation endpoint directly affects the fermentation yield, energy consumption cost, and the efficiency of subsequent downstream processing.

In modern industrial production, the fermenter, as a core device, has evolved from a simple container to a highly automated system capable of multi-parameter monitoring and regulation. Therefore, studying the determination and control of the fermentation endpoint from the perspective of the fermenter and its fermentation system holds significant theoretical and practical value.

Biological fermentation is a biological engineering process that utilizes microorganisms to undergo metabolic reactions under specific conditions to produce the desired products. With the development of modern biotechnology, fermentation technology has been widely applied in the production of antibiotics, amino acids, enzyme preparations, vitamins, organic acids, alcohol, and other high-value metabolic products. During this process, the metabolic regulation of microorganisms is a key link that affects the types, yields, and qualities of the products. Whether it is traditional fermentation tanks or modern highly intelligent bioreactors, their operation cannot do without scientific and reasonable metabolic regulation strategies. The design and optimization of fermentation systems must also be closely combined with the metabolic characteristics of microorganisms to achieve efficient, stable, and controllable industrial production.

This article will discuss the metabolic regulation of microorganisms in biological fermentation, focusing on the basic concepts, influencing factors, regulation strategies, and the relationships with fermentation tanks, bioreactors, and fermentation systems.

Microbial fermentation is one of the core technologies in modern biotechnology and industrial production. Through the rational design of fermentation systems and process optimization, people can utilize bacteria, fungi, actinomycetes and other microorganisms to synthesize large quantities of amino acids, organic acids, vitamins, antibiotics and various active metabolic products. Among these products, secondary metabolites, due to their unique biological activities and wide application values, are particularly valued. Typical secondary metabolites include antibiotics such as penicillin, streptomycin, and erythromycin, immunosuppressants such as cyclosporine, as well as certain pigments, toxins, and signaling molecules.