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Biological fermentation is an important biotechnology in which microorganisms, under specific environmental conditions, convert raw materials into target products (such as antibiotics, amino acids, enzymes, alcohol, etc.) through their metabolic activities. During the fermentation process, pH, temperature and dissolved oxygen are the key factors that affect the growth of microorganisms, the synthesis of metabolic products and the final yield. Optimizing these conditions can not only enhance the fermentation efficiency, but also reduce production costs and achieve the stability and controllability of industrial production.

In the bio-fermentation industry, microorganisms transform raw materials and synthesize target products, such as antibiotics, enzymes, and biofuels, through their own metabolic processes. However, the fermentation system is extremely sensitive. Even a tiny amount of contaminated bacteria can disrupt the microecological balance, leading to a decline in yield, fermentation failure, and even product scrapping and equipment contamination. Therefore, the rapid identification and effective control of contaminated bacteria is one of the key technologies to ensure the success of fermentation. This article systematically analyzes this important topic from aspects such as pollution sources, identification methods, and prevention and control measures.

Biological fermentation technology is widely applied in fields such as medicine, food, agriculture, and energy as a core link of modern bioengineering. During the fermentation process, microorganisms synthesize target products through metabolic activities, such as antibiotics, enzymes, biofuels, etc. The stirring system, especially the stirring blades, as one of the key components of the fermentation tank, directly affects the material mixing, dissolved oxygen mass transfer, heat transfer and the growth state of microorganisms in the fermentation system. Therefore, the scientific design of the stirring blades is of great significance for improving the fermentation efficiency, optimizing the product quality and reducing energy consumption.

With population growth, resource shortages and the improvement of people's health awareness, the traditional food industry is facing unprecedented challenges and transformation pressure. Against this backdrop, bio-fermentation technology, with its characteristics of high efficiency, sustainability and controllability, is gradually becoming an important driving force for the transformation of the food industry. Especially in the research and development of new types of foods such as artificial meat and functional beverages, fermentation technology not only optimizes the flavor and nutritional structure of the products, but also enhances production efficiency and product stability. Meanwhile, as the process requirements continue to rise, more stringent technical standards have been put forward for key equipment such as fermentation tanks.