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Fermentation, as an ancient and widely applied biotechnology, relies on the metabolic activities of various microorganisms in modern fermentation equipment such as fermentation tanks, converting raw materials into products with higher nutritional value, flavor, or functionality. With the development of industrialization, fermentation tanks not only provide stable conditions such as temperature, pH, and dissolved oxygen, but also enable large-scale and controllable production, significantly improving the efficiency and safety of the fermentation process. Different types of fermentation microorganisms play an irreplaceable role in the food industry, medicine, agriculture, and environmental protection. This article will focus on introducing 10 commonly used fermentation microorganisms, including bacteria, yeast, fungi, and actinomycetes, explaining their specific applications and importance, and exploring their position and development potential in modern fermentation technology.

Bacterial fermentation is a process where bacteria, under anaerobic or limited oxygen conditions, undergo metabolic reactions to break down organic matter and produce specific metabolites. This technology has been used for over a thousand years in human history, ranging from traditional food fermentation (such as yogurt, soy sauce) to modern industrial production (such as antibiotics, biofuels), all relying on the metabolic capabilities of bacteria. With the advancement of biotechnology, bacterial fermentation has become a core link connecting agriculture, medicine, energy, and environmental protection.

In the fields of modern biotechnology, biopharmaceuticals, and molecular biology, many terms have similar meanings in everyday language but have essential differences in scientific applications. Among them, the terms "Inactivate" and "Deactivate" are often used interchangeably, especially in aspects such as enzyme reactions, vaccine development, and gene regulation, where their distinctions are particularly crucial. Accurately distinguishing the meanings and usage scenarios of these two terms has significant implications for experimental design in scientific research, vaccine production, enzyme engineering, and regulatory compliance.

Biological fermentation is a process that converts raw materials into target products through the metabolic activities of microorganisms. It is widely applied in the fields of pharmaceuticals, food, agriculture, and environmental protection. During the fermentation process, temperature is a key parameter that affects microbial activity, metabolic pathways, and product formation. There are significant differences in temperature control strategies among different scales of fermentation tanks, mainly manifested in heat conduction efficiency, control system structure, response speed, energy consumption control, and process scaling. This article will systematically analyze the differences in temperature control strategies of fermentation tanks at the laboratory, pilot, and industrial scales, and the reasons behind them, with the aim of providing theoretical references for the optimization and scaling-up of fermentation processes.