How to control dissolved oxygen in fermentation process

Dissolved oxygen in the fermentation process is mainly affected by aeration, stirring, tank pressure and the properties of fermentation broth. When the bacterial shear force allows, we should strengthen the stirring intensity (and improve the mass transfer effect), appropriately increase the tank pressure, and do not increase the aeration ratio first, because the utilization rate of air after entering the tank is too low, and the more ventilated it is, the more wasted it is.