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Lactic acid bacteria are a type of beneficial microorganisms widely used in multiple fields such as food, medicine, and agriculture. They generate lactic acid by fermenting sugars, which not only improves the flavor of food but also plays an important role in inhibiting harmful bacteria, promoting nutrient absorption and enhancing immunity. With the popularization of the concept of healthy consumption, the industrial application of lactic acid bacteria is becoming increasingly widespread. To achieve stable, safe and efficient lactic acid bacteria fermentation, higher requirements are also put forward for the characteristics of the strains themselves and hardware equipment such as fermentation tanks.

Yeast is a microorganism widely used in the processes of food, beverages and biological fermentation, especially playing an important role in the fermentation of alcoholic beverages, the production of baker's yeast and the production of biofuels. Yeast belongs to the category of fungi. The most common species of yeast is Saccharomyces cerevisiae. In addition, there are also species such as Candida and Kluyveromyces.

Escherichia coli (abbreviated as E. coli) is a Gram-negative, spore-free, peritumellar rod-shaped bacterium belonging to the Enterobacteriaceae family. In nature, Escherichia coli is widely present in the intestines of humans and animals and is one of the important intestinal symbiotic bacteria. Although some strains (such as O157:H7) may cause diseases, most Escherichia coli strains are harmless and even have extremely high value in industry and scientific research.

Biological fermentation is a process that utilizes microorganisms to transform organic matter and produce metabolic products under specific conditions. It is widely applied in multiple fields such as food, medicine, agriculture, bio-fertilizers, and chemical engineering. During the fermentation process, the stability of the fermentation environment directly determines the growth rate, metabolic activity of microorganisms, as well as the yield and quality of the final product. In order to achieve real-time monitoring and precise control of the fermentation process, key accessories such as pH electrodes, DO probes, temperature probes and air filters are widely used in the fermentation system.