What is fermentation engineering?

Traditional fermentation engineering is natural fermentation with non-pure species of microorganisms or industrial fermentation with pure species of microorganisms are called traditional fermentation engineering. For example, beer is made from barley malt and hops (the female flowers of the serpentine herb) fermented by brewer's yeast (a single-celled fungus). In the production of alcoholic beverages, grains or fruits (grapes, lychees, etc.) are often fermented by different microorganisms (yeasts, Aspergillus, etc.) and processed to make different wines. Yogurt, which children love to eat, is also made by adding lactic acid bacteria to fresh milk through fermentation. Vinegar and sauce are also traditional condiments in China. Vinegar is processed by fermenting starchy raw materials such as rice, wheat and sorghum, or by directly using alcohol to access acetic acid bacteria. Sauce is the use of wheat, bran, soybeans and other raw materials by a variety of microorganisms (Aspergillus, yeast and bacteria) the synergistic effect of the formation of color, aroma and taste of the condiment. Soy sauce must be steamed and sterilized before consumption.

What is fermentation engineering in biotechnology?

Fermentation is the process of using microorganisms to make industrial raw materials or industrial products. According to the characteristics of various microorganisms, the process of converting a variety of low-value raw materials into different products using biocatalysis (enzymes) under aerobic or anaerobic conditions. Fermentation technology, such as brewing, sauce and vinegar, has existed since ancient times. the rise of the antimicrobial industry in the United States in the mid-1940s, the large-scale production of penicillin as well as the success of the fermentation of glutamate (monosodium glutamate) in Japan has given a great impetus to the development of fermentation engineering. in the 1970s, the production of single-cell proteins using petroleum as a raw material made the fermentation engineering transition from relying on a single carbohydrate (starch) to a non-carbohydrate, and from relying on agricultural products to the use of mineral resources. Agricultural products to the development of the use of mineral resources, such as natural gas, alkanes and other raw materials. the early 80's genetic engineering development, people can according to the needs of the design and cultivation of a variety of engineering bacteria, in greatly improve the quality of fermentation engineering products at the same time, save energy, reduce costs, so that the fermentation technology to achieve a new revolution.

Fermentation engineering mainly includes the cultivation and selection of strains, the optimization of fermentation conditions, the design and automatic control of fermentation reactors, the separation and purification of products and refining. In addition to the food industry, chemical industry, medicine, metallurgy, energy development, sewage treatment, anti-corrosion, anti-mold and other developments, to fermentation engineering brings new prospects for development.