The first stage: before 1900, is the prototype of a modern fermenter with simple temperature and heat exchange instruments.
Second stage: Between 1900 and 1940, a 200-m3 steel fermentor appeared, an air sparger was started in the baker's yeast fermenter and mechanical agitation was started in a small fermenter.
The third stage of beer fermentation equipment: From 1940 to 1960, a series of technologies such as mechanical stirring, aeration, aseptic operation and purebred culture began to be improved. The parameters detection and control of fermentation process have appeared. The steam sterilization continuous online The pH electrode and the dissolved oxygen electrode were measured and the computer began the control of the fermentation process. Separation and purification of fermentation products, equipment and gradually commercialized.
The fourth stage: From 1960 to 1979, the volume of the mechanical stirring ventilation fermenter increased to 80-150m3. Due to the need for mass production of single-cell proteins, pressure cycling and pressure-jetting fermenters have emerged that can overcome some of the gas exchange and heat exchange problems. Computers began to be widely used in the fermentation industry.
The fifth stage: from 1979 till now. The rapid development of bioengineering and technology has brought new topics to the fermentation industry. As a result, large-scale cell culture fermentation tank came into being, genetic engineering products such as insulin, interferon onto the commercialization.