What are the factors that affect the fermentation of fermentation equipment：

　　The parameters that affect the fermentation process of fermentation equipment can be divided into two categories: one is the parameters that can be directly detected by specific sensors. They include parameters reflecting changes in physical and chemical conditions, including cell growth rate, product synthesis rate and respiration rate. With the help of computer and specific mathematical model intelligence. Others are difficult to detect by sensors, such as temperature, pressure, stirring power, speed, foam, fermentation broth viscosity, turbidity, pH, ion concentration, dissolved oxygen and matrix concentration. These parameters need to be directly detected according to some parameters, which are called direct parameters. Among the above parameters, temperature, pH and dissolved oxygen concentration have great influence on the fermentation process.

　　How to control the factors affecting the fermentation of fermentation equipment：

　　Theoretically, only one culture temperature should not be selected in the whole fermentation process. In the growth stage, the optimum growth temperature should be selected, and in the product secretion stage, the optimum production temperature should be selected. But in the actual production, because of the large volume of fermentation broth, it is difficult to rise and fall the temperature, so in the whole fermentation process, we often use a more suitable culture temperature to get the highest yield of product, or make appropriate adjustment under possible conditions. The fermentation temperature can be detected by thermometer or automatic recording instrument, and adjusted by passing cold water, hot water or steam into the jacket or serpentine tube of the fermentation tank. Because a large amount of fermentation heat is released in fermentation, in this case, it is usually necessary to cool down. Using automatic control or manually adjusted valve, the cooling water is put into the jacket or serpentine tube to cool down through heat exchange and keep constant temperature fermentation.