The concept of fermentation process, content, typical fermentation process includes which several parts

Fermentation engineering, refers to the use of modern engineering technology means, the use of microorganisms of some specific functions, to produce useful products for human beings, or directly apply the microorganisms in the industrial production process of a new technology. Fermentation engineering includes the selection and breeding of strains, preparation of culture medium, sterilization, expansion of culture and inoculation, fermentation process and product isolation and purification. It is an important branch of the first-level discipline "light industry technology and engineering" and a key development of the second-level discipline, which plays a key role in the industrialization of biotechnology. 1) "Fermentation" has the meaning of "microbial physiology of fermentation" and "microbial physiology of fermentation". 2) "Fermentation" has the meaning of "microbial physiology of fermentation" and "fermentation of microbial physiology". Fermentation" has the meaning of "fermentation strictly defined by microbial physiology" and "industrial fermentation", and "fermentation" in the term "fermentation engineering" should be "industrial fermentation". The term "fermentation" in the phrase "fermentation engineering" should be "industrial fermentation". (2) In industrial production, products are processed or made by "industrial fermentation", and the corresponding processing or making process is called a "fermentation process". In order to realize industrial production, it is necessary to solve the engineering problems of the industrial production environment, equipment and process control for the realization of these processes (fermentation processes), and therefore, there is "fermentation engineering". (3) Fermentation engineering is a discipline used to solve engineering problems for industrial production of fermentation processes. Fermentation engineering from the engineering point of view to realize the fermentation process of fermentation industrial process is divided into strains, fermentation and refining (including wastewater treatment) and other three stages, these three stages have their own engineering problems, generally referred to as fermentation engineering upstream, midstream and downstream engineering. (4) Microorganisms are the soul of fermentation engineering. In recent years, the understanding of the biological properties of fermentation engineering has become clearer and clearer, and fermentation engineering is approaching science. (5) The most basic principle of fermentation engineering is the biological principle of fermentation engineering. Fermentation engineering refers to the use of engineering technology, the use of organisms (mainly microorganisms) and active isolated enzyme function, to produce useful biological products for human beings, or directly with microorganisms involved in the control of some industrial production process of a technology. People are familiar with the use of yeast fermentation to make beer, fruit wine, industrial alcohol, lactic acid bacteria fermentation to make cheese and sour milk, the use of fungi mass production of penicillin and so on are examples of this. With the progress of science and technology, fermentation technology has also developed greatly, and has entered the stage of modern fermentation engineering that can artificially control and transform microorganisms to make these microorganisms produce products for human beings. As an important part of modern biotechnology, modern fermentation engineering has broad application prospects. For example, genetic engineering methods are used to purposefully modify the original strain and increase its yield; microbial fermentation is used to produce pharmaceuticals, such as human insulin, interferon and growth hormone. Has developed from the simple production of alcoholic beverages, production of acetic acid and fermented bread to today become an extremely important branch of bioengineering, a multidisciplinary project that includes microbiology, chemical engineering, genetic engineering, cellular engineering, mechanical engineering and computer hardware and software engineering. Modern fermentation engineering not only produces alcoholic beverages, acetic acid and bread, but also produces insulin, interferon, growth hormone, antibiotics and vaccines and many other healthcare drugs, produces natural pesticides, bacterial fertilizers and microbial herbicides and other agricultural means of production, and produces amino acids, fragrances, biomacromolecules, enzymes, vitamins, and single-cell proteins in the chemical industry. In a broad sense, fermentation engineering consists of three parts: it is upstream engineering, midstream engineering and downstream engineering. Among them, the upstream engineering includes the selection and breeding of good breeding strains, the determination of optimal fermentation conditions (pH, temperature, dissolved oxygen and nutrient composition), and the preparation of nutrients. The midstream engineering mainly refers to the process technology for mass cultivation of cells and production of metabolites in fermenters under optimal fermentation conditions. Here there is a strict aseptic growth environment, including the technology of sterilizing the fermentation raw materials and the fermenter as well as various connecting pipelines using high temperature and high pressure before the start of the fermentation; the air filtration technology that continuously passes dry and sterile air into the fermenter during the fermentation process; the computer-controlled technology that controls the dosing rate according to the requirements of the cell growth in the process of the fermentation; as well as the different process technologies for the seed cultivation and the production of the culture. In addition, according to different needs, the fermentation process is also categorized as batch fermentation: i.e., one-time pitching fermentation; flow-added batch fermentation: i.e., based on one-time pitching fermentation, flow-added a certain amount of nutrients to make the cells grow further or get the metabolites; and continuous fermentation: continuous flow-added nutrients and continuous removal of fermentation broth. Before any large-scale industrial fermentation is carried out, a large number of experiments must be carried out in small laboratory-scale fermenters to obtain a kinetic model of product formation, and based on this model to design the fermentation requirements of the pilot plant, and finally from the pilot data to design a kinetic model for larger-scale production. Due to the complexity of the biological reaction, many problems arise during the process from laboratory to pilot, and from pilot to large-scale production, which is the problem of fermentation engineering process scale-up. Downstream engineering refers to the technology of separating and purifying products from the fermentation broth: including solid-liquid separation technology (centrifugation, filtration, precipitation, etc.), cell-breaking technology (ultrasound, high-pressure shear, osmotic pressure, surfactants, and lysophospholipases, etc.), protein purification technology (sedimentation, chromatography, and ultrafiltration, etc.), and finally, packaging and processing of the products (vacuum drying and freeze-drying, etc.). The last is the packaging technology (vacuum drying and freezing officer drying, etc.). In addition, in the production of drugs and food in the fermentation industry, the need to strictly comply with the U.S. Federal Food and Drug Administration published cGMPs, and to be regularly subject to the inspection and supervision of the relevant authorities.