fermentation tankThe development history is divided into five stages
　　
*Stage: Before 1900, it was modernfermentation tankThe prototype is equipped with simple temperature and heat exchange instruments.
　　
The second stage: From 1900 to 1940, 200m3 of steel appearedfermentation tankAir distributors have been used in bread yeast fermentation tanks, and mechanical agitation has been used in small fermentation tanks.
　　
The third stage: From 1940 to 1960, a series of technologies such as mechanical stirring, ventilation, aseptic operation, and purebred cultivation began to improve. The parameter detection and control of the fermentation process had already emerged. pH electrodes and dissolved oxygen electrodes for online continuous measurement resistant to steam sterilization, and computers began to control the fermentation process. The separation and purification equipment for fermented products is gradually being commercialized.
　　
Stage Four: 1960-1979, Mechanical Stirring Ventilationfermentation tankThe volume has increased to 80-150m3. Due to the need for large-scale production of single-cell proteins, pressure cycling and pressure jet fermentation tanks have emerged, which can overcome some gas exchange and heat exchange problems. Computers have begun to be widely used in the fermentation industry.
　　
Phase 5: From 1979 to present. The rapid development of bioengineering and technology has posed new challenges for the fermentation industry. As a result, large-scale cell culture fermentation tanks emerged, and genetically engineered products such as insulin and interferon were commercialized.