Why does fermentation need compressed air?

The main reasons for the use of compressed air in the fermentation process are as follows:

oxygen supply: During aerobic fermentation, microorganisms need oxygen to maintain their vital activities and metabolic processes. Through the compressed air, the dissolved oxygen content in the fermentation liquid can be increased to meet the demand of microorganisms for oxygen.

Promotes microbial growth and metabolism: Oxygen is necessary for aerobic respiration by aerobic microorganisms. By providing sufficient oxygen, the growth and reproduction of microorganisms can be promoted, while accelerating their metabolic processes, thereby shortening the fermentation cycle.

Improve product quality and yield: In aerobic fermentation, sufficient oxygen supply helps microorganisms synthesize more target products and improve product quality. For example, in the production of biological products such as antibiotics, enzymes and organic acids, proper oxygen supply is a key factor to ensure high yield and quality.

Stirring and mixing: In some fermentation processes, the compressed air can also play the role of stirring and mixing, so that the nutrients, microorganisms and products in the fermentation broth are more evenly distributed, thereby improving the fermentation efficiency.

It should be noted that the compressed air needs to be properly treated and filtered before use to ensure that it does not contain harmful microorganisms and impurities and avoid pollution to the fermentation process. At the same time, according to different fermentation requirements and microbial characteristics, it is necessary to reasonably control the flow and time of compressed air to maintain a suitable fermentation environment.

In general, the use of compressed air in the fermentation process is mainly to meet the oxygen demand of aerobic microorganisms, promote the growth and metabolism of microorganisms, improve the quality and yield of products, and play the role of stirring and mixing.