News

Yeast is a microorganism widely used in the processes of food, beverages and biological fermentation, especially playing an important role in the fermentation of alcoholic beverages, the production of baker's yeast and the production of biofuels. Yeast belongs to the category of fungi. The most common species of yeast is Saccharomyces cerevisiae. In addition, there are also species such as Candida and Kluyveromyces.

Escherichia coli (abbreviated as E. coli) is a Gram-negative, spore-free, peritumellar rod-shaped bacterium belonging to the Enterobacteriaceae family. In nature, Escherichia coli is widely present in the intestines of humans and animals and is one of the important intestinal symbiotic bacteria. Although some strains (such as O157:H7) may cause diseases, most Escherichia coli strains are harmless and even have extremely high value in industry and scientific research.

Biological fermentation is a process that utilizes microorganisms to transform organic matter and produce metabolic products under specific conditions. It is widely applied in multiple fields such as food, medicine, agriculture, bio-fertilizers, and chemical engineering. During the fermentation process, the stability of the fermentation environment directly determines the growth rate, metabolic activity of microorganisms, as well as the yield and quality of the final product. In order to achieve real-time monitoring and precise control of the fermentation process, key accessories such as pH electrodes, DO probes, temperature probes and air filters are widely used in the fermentation system.

With the increasing attention to food safety, nutrition and sustainable production, biological fermentation technology has been widely used in food industry. Whether it is dairy products, brewed beverages, or food additives such as amino acids, enzyme preparations, probiotics and other products, their production is mostly inseparable from the tightly controlled food grade biological fermentation process. Food grade biological fermentation not only ensures product quality and purity, but also follows a series of stringent hygiene, safety and process specifications. This paper aims to systematically discuss the core requirements and key design specifications of food-grade biological fermentation, so as to guide the standardization construction and production of related enterprises.