The first stage: Before 1900, it was the embryonic form of modern fermentation tank, with simple temperature and heat exchange instruments.
The second stage: from 1900 to 1940, 200m3 steel fermentation tanks appeared. Air distributors were used in baker's yeast fermentation tanks, and mechanical mixing was used in small fermentation tanks.
The third stage of beer fermentation equipment: 1940-1960, a series of technologies, such as mechanical stirring, ventilation, aseptic operation and pure breed culture, began to improve. The parameter detection and control of the fermentation process have appeared. The pH electrode and dissolved oxygen electrode, which are continuously measured online and resistant to steam sterilization, began to control the fermentation process by computer. The separation and purification equipment for fermentation products are gradually commercialized.
The fourth stage: from 1960 to 1979, the volume of mechanically stirred aeration fermentation tank increased to 80-150m3. Due to the need of large-scale production of single cell protein, pressure circulation and pressure jet type fermenters have emerged, which can overcome some gas exchange and heat exchange problems. Computers began to be widely used in the fermentation industry.
The fifth stage: since 1979. The rapid development of bioengineering and technology has raised new issues for fermentation industry. As a result, large-scale cell culture fermenters came into being, and the products of genetic engineering such as insulin and interferon were commercialized.
