Can you sum up the common characteristics of traditional fermentation technology?

1, the fermentation process is generally a biochemical reaction at normal temperature and pressure, which is safe and requires simple conditions.

2. The raw materials used in fermentation are usually starch, molasses or other agricultural and sideline products, and the reaction can be carried out only by adding a small amount of organic and inorganic nitrogen sources. Microorganisms can selectively use the nutrients they need, because there are different kinds. Based on this characteristic, wastewater and waste can be used as raw materials for fermentation to transform and renew biological resources.

3. The fermentation process is completed by biological automatic regulation, and the reaction is specific, so relatively single metabolites can be obtained.

4. Because of the biological reaction mechanism itself, it can carry out chemical conversion reactions such as oxidation and reduction on specific parts of some complex compounds with high selectivity, and can also generate more complex polymer compounds.

5. It is very important to prevent and control the pollution of miscellaneous bacteria in the fermentation process. In addition to strict disinfection and air filtration, the reaction must be carried out under aseptic conditions. If mixed bacteria are polluted, the production will suffer huge economic losses, and if phage is infected, it will cause greater harm to fermentation. Therefore, maintaining aseptic conditions is the key to the success or failure of fermentation.

6. Microbial strains are the basic factors of fermentation. Through mutation and strain screening, high-yield excellent strains can be obtained, and products that are difficult to produce by conventional methods can be obtained by making full use of production equipment.

7. Compared with other industries, industrial fermentation has the advantages of less investment, quick effect and remarkable economic benefits.