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In the modern biological fermentation process, the aseptic control of the tank is the core element to ensure product quality and batch consistency. Steam in-situ Sterilization (Sterilization in Place, SIP) has become a standard feature of industrial fermentation systems due to its high efficiency, automation and verifiability. This paper starts from the basic principle of the SIP process, explores its key role in the control of microbial contamination, and further analyzes its influence on the tank structure, sealing system and material life of the fermentation tank. This article aims to provide theoretical basis and technical reference for the design, use and maintenance of fermentation tanks.

Biological fermentation is an important biotechnology means widely applied in the fields of pharmaceuticals, food, agriculture, environment and energy. By taking advantage of the metabolic activities of microorganisms under specific environmental conditions, biological fermentation can efficiently produce target products such as antibiotics, organic acids, enzymes, amino acids, and alcohol. However, the fermentation process is highly susceptible to contamination by exogenous microorganisms, especially in open or semi-open operating environments. Once contaminated, it will not only affect the output and product quality, but in severe cases, it may even lead to the scrapping of the entire fermentation batch. Therefore, how to effectively avoid exogenous pollution during the biological fermentation process is a key link to ensure the fermentation efficiency and product safety.

Biological fermentation is an important bioengineering process widely applied in fields such as food, medicine, environmental protection and energy. Its core is to utilize the metabolic activities of microorganisms to synthesize specific products, such as antibiotics, amino acids, organic acids, enzyme preparations and biofuels. During this process, oxygen plays a crucial role in the growth, metabolism and product synthesis of most aerobic microorganisms, such as yeast, actinomycetes, fungi and some bacteria. Ensuring that microorganisms receive an adequate and appropriate supply of oxygen during the fermentation process is one of the keys to improving fermentation efficiency, stabilizing production quality and reducing costs.

Biological fermentation is a biological process widely used in fields such as food, pharmaceuticals, and chemicals. Its essence is to synthesize target products by utilizing the metabolic activities of microorganisms under specific conditions. The success of the fermentation process is closely related to the precise regulation of the cultivation environment. In order to increase the product yield, shorten the fermentation cycle and ensure the stability of quality, it is necessary to conduct real-time, online monitoring and automatic control of the fermentation parameters. This article will focus on discussing the online monitoring methods, control strategies of several key parameters in the biological fermentation process - pH value, dissolved oxygen concentration (DO), temperature and stirring rate, as well as their significance in practical industrial applications.