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Fermentation technology is one of the core technologies in the field of bioengineering, which is widely used in food, pharmaceutical, agriculture, environmental protection and other industries. According to the state of the medium in the fermentation process, the fermentation technology is mainly divided into solid fermentation and liquid fermentation. These two fermentation methods have significant differences in process characteristics, application scenarios and requirements for equipment. This paper will start with the difference between solid fermentation and liquid fermentation, and discuss their different requirements for fermenters.

Fermentation refers to the process in which microorganisms transform organic matter into other products through enzymatic reaction under suitable conditions. According to the degree of oxygen participation, fermentation can be divided into two types: aerobic fermentation and anaerobic fermentation. There are significant differences in reaction process, product and required environmental conditions between the two, which directly affect the design and use of fermenter. This article will discuss in detail the difference between aerobic fermentation and anaerobic fermentation, and their different requirements for fermenters.

Ethanol (C2H5OH) is an important organic compound, widely used in food, medicine, cosmetics, fuel and other fields. Its production is mainly dependent on the fermentation process, usually by the conversion of sugars into ethanol and carbon dioxide under the action of microorganisms. With the development of biotechnology, the choice of fermentation method and fermenter of ethanol has become an important topic in research and industrial production. This paper will discuss the fermentation method of ethanol and its application, and analyze the selection criteria of fermenter.

Lactic Acid Bacteria (LAB) is a kind of bacteria that can convert sugars into lactic acid, which widely exists in nature, especially in fermented foods. Lactic acid bacteria can not only improve the taste and preservation of food through lactic acid fermentation, but also have a probiotic effect, which can regulate the gut microbiota and enhance immunity. Therefore, the application of lactic acid bacteria is not limited to the field of food, in recent years, with the deepening of research, its application in medicine, agriculture, environmental protection and other fields has gradually increased.