The first stage: Before 1900, it was the rudiment of modern fermenter, with simple temperature and heat exchange instruments.
In the second phase: in 1900-1940, a 200m3 steel fermentation tank was introduced and the air distributor was started in a baker's yeast fermentation tank and the mechanical agitation was used in a small fermentation tank.
The third stage of beer fermentation equipment: 1940-1960, mechanical stirring, ventilation, aseptic operation and purebred culture, a series of techniques began to improve, the fermentation process parameter detection and control has appeared, the resistance to steam sterilization on-line continuous determination of ph electrode and dissolved oxygen electrode, the computer began to control the fermentation process. The separation and purification equipment of fermented products gradually realizes commercialization.
Phase IV: 1960-1979, the volume of mechanical stirring and ventilating fermentation tank increased to 80-150m3. Because of the need for large-scale production of single-cell proteins, there is a pressure cycle and a pressure jet-type fermentation tank, which can overcome-some gas exchange and heat exchange problems. The computer began to be widely used in the fermentation industry.
Phase Fifth: 1979 to present. The rapid development of bioengineering and technology has put forward a new topic for the fermentation industry. As a result, large-scale cell culture fermentation pot emerged, insulin, interferon and other genetically engineered products on the commercialization.