Fermentation Requirements for Sterile Air

The requirements of fermentation for sterile air mainly include the following aspects:

sterility: The air used in the fermentation process must be sterile, which means that the air cannot contain microorganisms, such as bacteria, molds, and yeast. This is to avoid microbial contamination of the fermentation and to ensure smooth fermentation.

Air quality: In addition to sterility requirements, air quality is an important consideration. The dust and impurities in the air must be controlled within a certain range to ensure the purity and quality of the fermentation product. Generally, in China's air cleanliness standards, the US Federal Space Agency's air purification standards are mostly adopted. The 100-level air purification standard is sterile air, I .e. no more than 3.5 dust particles ≥ 0.5 μm per cubic unit of air.

Continuous air supply and pressure: The fermentation process requires a continuous supply of sterile air to ensure continuous fermentation. At the same time, the pressure of the air also needs to be controlled within a certain range, usually the pressure is 0.2~0.4MPa, in order to meet the demand of gas exchange in the fermentation process.

Temperature and humidity: The temperature and humidity of the air entering the fermentation tank also need to be controlled. Generally, the air temperature can be 10~30 ℃ higher than the incubation temperature, and the relative humidity should be less than 70% before entering the filter. This helps to maintain the stability of the fermentation process and the quality of the product.

Other technical indicators: In order to ensure the sterility and quality of the air, it may be necessary to strictly control other indicators such as oil and moisture in the air. For example, the air is required to be oil-free, water-free, etc.

In summary, the fermentation of sterile air requirements are multifaceted, including the degree of sterility, air quality, continuous air supply and pressure, temperature and humidity and other technical indicators. These requirements are to ensure the smooth progress of the fermentation process and the quality of the product.