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Biological fermentation is a process that relies on microbial metabolic activities to transform substances. It is widely used in food, medicine, environmental protection and bio-chemical industry. pH value is one of the key environmental parameters affecting the fermentation process, which not only directly affects the growth of microorganisms, enzyme activity and the generation of metabolites, but also closely related to the medium composition, oxygen transport and fermenter operation. Therefore, proper pH control is essential to optimize the fermentation process and improve the yield and quality of the target product. This paper will discuss the role of pH in the process of biological fermentation, and analyze the design focus of pH control system.

Biological fermentation is a kind of biotechnology process widely used in food, medicine, chemical industry and environmental protection. The core of fermentation process is the growth, metabolism and product synthesis of microorganisms, and temperature is one of the key environmental factors affecting these biological processes. Reasonable temperature control can improve the fermentation efficiency, optimize the synthesis of target products, and reduce the generation of by-products. Therefore, in the fermentation process, the design of the temperature control system must meet the needs of microbial growth, while ensuring the stability and controllability of the production process. This paper will discuss the important role of temperature control in the process of biological fermentation, and analyze the design requirements of temperature control system.

Liquid Biological Fermentation is a biotechnology process that uses microorganisms to metabolize in a liquid medium to produce a target product. This process usually involves microbial growth, enzyme secretion, metabolite synthesis, and environmental control.

Liquid fermentation is different from solid fermentation in that it uses a liquid medium, which provides a uniform distribution of nutrients and enables efficient mass production. The technology is widely used in food, medicine, bioenergy, environmental protection and other fields.

Solid-state Fermentation (SSF) is a form of fermentation using a Solid substrate for microbial culture and metabolite production. Unlike traditional liquid fermentation, solid-state fermentation is a process in which microorganisms attach to the surface or inside of the solid material and use the nutrients in it to grow and metabolize. This process is widely used in nature, such as soybean fermentation into fermented tempeh, Aspergillus oryzae fermentation to produce koji.