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Biological fermentation technology is an indispensable core component in the food industry, pharmaceutical industry, chemical industry, and environmental engineering. The essence of fermentation is to utilize the metabolic activities of microorganisms to convert raw materials into target products. In practical applications, natural strains and domesticated strains are two common sources of microorganisms, and they exhibit significant differences in product quality, stability, and application scenarios. At the same time, with the increase in industrial demands, fermentation processes have placed higher requirements on equipment, such as fermentation tanks/ bioreactors/and microbial fermentation equipment. These advanced devices have become crucial for ensuring product quality and improving production efficiency. This study will focus on exploring the quality differences in fermentation products between natural strains and domesticated strains, and analyzing the importance of modern fermentation equipment and systems.

Fermentation is a biochemical process in which microorganisms convert organic matter into energy and metabolic products under aerobic or anaerobic conditions. In the fields of food industry, pharmaceutical production, and energy development, fermentation technology plays an irreplaceable role. With the development of modern biotechnology, fermentation processes increasingly rely on highly precise equipment, such as fermentation tanks and bioreactors, to ensure production efficiency and product quality. This article will explore the basic principles of fermentation equations and analyze the importance of fermentation in various industries.

Biological fermentation technology is an important supporting link in modern biotechnology and industrial production. Through the metabolic activities of microorganisms, humans can produce large quantities of organic acids, alcohols, amino acids, antibiotics, and other high-value metabolic products. Its essence is to utilize the metabolic pathways of microorganisms to convert substrates into target products. However, the metabolic mechanisms of different microorganisms vary, and the formation of products is affected by the distribution of metabolic flow, energy conversion efficiency, and environmental conditions. At the same time, the design and control level of fermentation tanks determine the efficiency of microbial growth and product accumulation. This article will review the metabolic pathways and product formation mechanisms of microorganisms in biological fermentation, and combine ten common microorganism examples to explain the importance of fermentation tank design.

Biological fermentation technology is an important foundational step in modern biotechnology and bio-manufacturing， and is widely applied in fields such as pharmaceuticals， food， energy， and environmental protection. The fermentation process usually begins with laboratory small-scale research， and gradually expands from pilot-scale to industrial-scale through intermediate-scale production. However， there are significant differences in equipment volume， operating conditions， and control methods between laboratory scale and industrial scale. Without reasonable scaling-up principles and appropriate fermentation tank design， it is very likely to result in decreased yield， contamination by miscellaneous bacteria， or process failure. Therefore， a deep understanding of the basic laws of scaling-up processes and the requirements for fermentation tank design is of great significance for the industrialization of laboratory results.