Main characteristics of fermentation
Publish Time:
2023-03-28
1. Fermentation is generally a biochemical reaction carried out at room temperature and normal pressure. The reaction is safe and requires relatively simple conditions. 2. The raw materials used in fermentation are usually starch, molasses, or other agricultural by-products. The reaction can proceed with the addition of a small amount of organic and inorganic nitrogen sources. 3. The fermentation process is completed through the self-regulating mechanism of the organism. The reaction is highly specific, resulting in relatively single metabolic products. 4. Due to the reaction mechanism of the organism itself, it can specifically and highly selectively carry out specific site oxidation, reduction, and other chemical transformation reactions on some more complex compounds, and can also produce more complex macromolecules. 5. The generation of contaminants needs to be specifically controlled during the fermentation process. 6. Microbial strains are the fundamental factor in fermentation. Through mutation and strain screening, high-yielding superior strains can be obtained, production equipment can be fully utilized, and even products that are difficult to produce by conventional methods can be obtained. 7. Compared with ordinary fermentation, industrial fermentation has stricter control over the fermentation process, requires more mature fermentation technology, and can achieve mass production.
1. Fermentation processes are generally biochemical reactions carried out under normal temperature and pressure. The reactions are safe and require relatively simple conditions.
2. The raw materials used in fermentation are usually starch, molasses, or other agricultural by-products. The reaction can proceed with the addition of a small amount of organic and inorganic nitrogen sources.
3. The fermentation process is completed through the self-regulating mechanism of the organism. The reaction is highly specific, resulting in relatively single metabolic products.
4. Due to the reaction mechanisms inherent in living organisms, they can specifically and highly selectively perform specific site oxidation, reduction, and other chemical transformation reactions on certain more complex compounds, and can also produce more complex macromolecules.
5. The generation of contaminants needs to be carefully controlled during the fermentation process.
6. Microbial strains are the fundamental factor in fermentation. Through mutation and strain screening, high-yielding superior strains can be obtained, production equipment can be fully utilized, and even products that are difficult to produce by conventional methods can be obtained.
7. Compared with ordinary fermentation, industrial fermentation has stricter control over the fermentation process, requires more mature fermentation technology, and can achieve large-scale mass production.
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