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Biological fermentation is an important process that applies microorganisms to industrial production and is widely used in multiple fields such as medicine, food, chemical engineering, and energy. During the fermentation process, gas supply (especially oxygen or other essential gases such as hydrogen and carbon dioxide) is crucial for the normal metabolism of microorganisms, cell proliferation, and the synthesis of target products. If the gas supply is insufficient, it may lead to a decline in yield at best, and at worst, it may cause the death of the bacteria and the failure of fermentation. Therefore, solving the problem of insufficient gas supply during the fermentation process is one of the core technologies to ensure the stability of the process and the high yield of products.

With the rapid development of biotechnology, the fermentation process has been widely applied in fields such as pharmaceuticals, food, agriculture, and chemical engineering, bringing about remarkable economic and social benefits. However, the large amount of waste liquid produced during the fermentation process - that is, the fermentation waste liquid - may cause serious pollution to the environment if it is not treated scientifically and effectively. Therefore, how to safely, economically and efficiently handle fermentation waste liquid has become an important issue faced by many biological enterprises.

In biological fermentation engineering, pH value (acidity and alkalinity) and DO (dissolved oxygen) are key parameters that affect the growth of bacteria, the synthesis of metabolic products, and the control of yield. Modern automated Fermentation Tanks are generally equipped with online pH and DO sensors to monitor the fermentation environment in real time and achieve automatic adjustment. However, in the actual production or research and development process, these instruments often encounter problems such as inaccurate measurement, large drift or lagging response, which seriously affect the stability of the fermentation process and product quality.

In modern biopharmaceutical, food, beverage and fermentation industries, cleaning and sterilization are the core links to ensure product quality and production safety. CIP (Clean-In-Place, on-site cleaning) and SIP (Sterilization in-place, on-site Sterilization) systems are key technologies for achieving aseptic production, especially In biological fermentation. The effectiveness of its operation is directly related to the stability of the product, the repeatability of the process and the compliance of the entire production system. This article will explore how to achieve the effective operation of the CIP/SIP system in the biological fermentation process from aspects such as its principle, design key points, operating parameters and optimization strategies.