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Introduction

Amino acids are the basic building blocks of life and are the core products of modern biotechnology and chemical industries. Whether in the fields of medicine, food, feed, or cosmetics, amino acids and their derivatives play an irreplaceable role. With the global emphasis on green and sustainable development, traditional chemical synthesis methods have gradually been replaced by metabolic control fermentation processes based on microbial fermentation. In this process, core equipment such as fermentation tanks, bioreactors, fermentation systems, and biological reactors play a crucial role, and modern biotechnology provides a solid foundation for the rise of the amino acid industry.

World War I was not only a protracted war but also the result of the comprehensive mobilization of modern industry, technology and economic systems. Under the shadow of war, the huge demand for military supplies gave rise to the rapid development of chemical and biotechnology. Especially the fermentation industry, which demonstrated decisive power during the war. The three fermentation products, acetone, butanol and glycerol, not only changed the pattern of military production but also promoted the design of fermentation tanks, the control of bioreactors and the establishment of the prototype of modern bioprocess systems. This article will review this history and explore from the perspectives of science and industry how World War I became a catalyst for the fermentation industry.

In the history of modern medicine, the discovery and industrialization of penicillin can be regarded as a leap in human civilization. It not only saved millions of lives, but also promoted the vigorous development of modern biotechnology and bioengineering. As the first antibiotic to be mass-produced and applied in clinical practice, the success of penicillin relied not only on scientists' research on microorganisms, but also benefited from the improvement of fermentation tanks, the optimization of biological reactors, and the comprehensive upgrade of fermentation systems. Today, when we talk about bioreactor tanks, automated control systems, or biotechnology companies, the story of penicillin remains an indispensable classic case.

Biological fermentation is one of the core technologies in modern biotechnology, pharmaceuticals, food, and environmental industries. The production of antibiotics, amino acids, vitamins, polysaccharides, and enzyme preparations all rely on the efficient operation of the fermentation process. A complete fermentation process typically involves stages such as microbial inoculation, growth, metabolism, product formation, and harvest. Among these, the most crucial step is the determination and control of the fermentation endpoint. The fermentation endpoint refers to the moment when the microbial metabolic products reach the optimal yield or target state in the fermenter or bioreactor, and the fermentation should be terminated. The accurate judgment of the fermentation endpoint directly affects the fermentation yield, energy consumption cost, and the efficiency of subsequent downstream processing.

In modern industrial production, the fermenter, as a core device, has evolved from a simple container to a highly automated system capable of multi-parameter monitoring and regulation. Therefore, studying the determination and control of the fermentation endpoint from the perspective of the fermenter and its fermentation system holds significant theoretical and practical value.