Enzyme preparation, a biological catalyst extracted and processed from living organisms through physical or chemical methods, is characterized by high catalytic efficiency, high specificity, mild reaction conditions, safety and environmental protection. As the core tool of biomanufacturing, enzymes have been widely used in food, medicine, feed, textile, environmental protection and other fields, and have become a key force in replacing traditional chemical processes and promoting green transformation.

Enzymes are produced primarily by the fermentation of microorganisms (e.g. bacteria, fungi, yeast) under controlled conditions. The fermenter is essentially a highly controlled bioreactor that provides these "production workers" (microorganisms) with an optimal environment for growth and enzyme production.

1. Strain screening and process optimization

High-throughput screening of strains and optimization of fermentation processes (temperature, pH, replenishment strategy, etc.) in small laboratory-scale fermenters (e.g., 1-10 L) to provide a data base for industrial scale-up production.

2. Industrialized mass production

This is the primary value of the fermenter. Commercial production of enzymes is achieved through large fermenters of tens to hundreds of tons.

Process control: Advanced DCS (Distributed Control System) or SCADA (Data Acquisition and Supervisory Control System) is used for automated control and recording of all the above parameters to ensure stable quality of each batch of products.

Supplementation batch fermentation: this is the current mainstream mode. First put in part of the medium, in the fermentation process according to the metabolic situation of continuous replenishment of nutrients, to avoid the substrate inhibition, can significantly improve the density of bacteria and enzyme production.

3. Characterization of production processes for specific enzymes

Extracellular enzymes (e.g., most hydrolases): The focus of the fermenter is to create an environment that encourages the microorganisms to secrete large quantities of enzymes into the extracellular compartment. Control of media components and growth phase is key.

Intracellular enzymes: Cells need to be broken to extract enzymes at the end of fermentation, so the fermenter process is more focused on obtaining high concentrations of bacteria.

Fermenter in the field of enzyme preparation is not just a "container", it is a set of biology, chemical engineering, mechanical automation, information technology in one of the complex system. The core of its technical application lies in:

Precise control: create and maintain an optimal physiological environment for microorganisms.

Efficient Scale-up: Transform lab results into industrial productivity.

Data-driven: continuously improve yield and quality through real-time monitoring and intelligent algorithms.

Every advancement in fermenter technology has directly promoted the enzyme industry to leap in cost, efficiency and product diversity, making it more widely used in food, feed, washing, textile, bio-energy and many other fields.

INNOVA also provides downstream equipment for fermentation tanks, such as spray dryers and freeze dryers for the final product stage.