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With the increasing attention to food safety, nutrition and sustainable production, biological fermentation technology has been widely used in food industry. Whether it is dairy products, brewed beverages, or food additives such as amino acids, enzyme preparations, probiotics and other products, their production is mostly inseparable from the tightly controlled food grade biological fermentation process. Food grade biological fermentation not only ensures product quality and purity, but also follows a series of stringent hygiene, safety and process specifications. This paper aims to systematically discuss the core requirements and key design specifications of food-grade biological fermentation, so as to guide the standardization construction and production of related enterprises.

In the modern bioengineering industry, biological fermentation technology is widely used in pharmaceutical, food, agriculture, energy, environmental protection and other fields. The fermentation process is usually divided into two stages: upstream (raw material preparation and fermentation) and downstream (product separation and purification and final processing). Although microbial metabolism in the fermenter is at the heart of the entire process, the target product can only be converted into a usable, marketable commodity after an efficient downstream process treatment. Therefore, downstream systems are not only a bridge between biological reactions and market demand, but also the key to product quality, purity and economic efficiency.

Biological fermentation technology is a combination of modern bioengineering and traditional industry products, it takes microorganisms as "factories", through the control of specific culture conditions, so that their metabolism to produce the required products. As the core of fermentation process, the types and characteristics of strains directly affect the fermentation efficiency, product types and quality. This paper will introduce several common biological fermentation strains and their main characteristics.

Biological fermentation process is widely used in food, medicine, bioenergy, environmental protection and other fields, in which sterilization is a key link to ensure that the fermentation system is pollution-free and improve product quality. The Sterilization methods are mainly divided into Sterilization in Place (SIP) and Sterilization out of Place (SOP). This paper will discuss the difference between the two and introduce their design specifications in detail to optimize the fermentation process and improve production efficiency.