Is fermentation engineering more advanced than traditional fermentation technology?

Humans have known about fermentation since ancient times. The ancient Egyptians produced bread and cheese thousands of years ago. Our ancestors mastered the brewing technology 3000 years ago. Whether making bread, cheese or wine, there is an indispensable process-fermentation. However, the ancients did not know what this fermentation was all about. They don't know that fermentation is the function of enzymes, let alone that enzymes are produced by microorganisms. So the ancient Greeks described fermentation as "boiling", which is really a confused concept. What our ancestors called "fermentation" is much more scientific.

Fermentation engineering, also called microbial engineering. It uses the unique fermentation function of microorganisms, combines modern engineering technology, or directly uses microbial reactors for large-scale fermentation production. Fermentation products can be microorganisms themselves (single cell proteins) or metabolites of fermentation process.

Modern fermentation engineering is different from traditional fermentation technology, which has the following advantages: continuous fermentation and semi-continuous fermentation can be carried out; With computer control, realize high automation; It is produced by engineering bacteria after gene recombination; It can be produced at a pressure of about 45℃. The traditional fermentation process is batch fermentation, manual operation, using natural strains, and can only be carried out at normal temperature and pressure.

Because fermentation engineering has so many advantages, it is naturally valued by all countries. Hayden, chairman of the United Nations Advisory Committee of the International Society for Microbiology, told People: "Microbial engineering may become a force for industrial restructuring and social reconstruction." That's true.