Why should fermentation sterile air be pressurized

In the fermentation process, pressurized treatment of sterile air is the core link to ensure efficient and stable operation of production. This operation is based on the following scientific principles and process requirements, and is explained in plain language as follows:

1. Break through liquid mass transfer resistance and improve oxygen utilization efficiency
Microorganisms need to breathe through dissolved oxygen during fermentation. Under normal pressure, the rate at which oxygen molecules in the air enter the liquid medium is limited. The pressurizing operation is like exerting a “propulsive force” on oxygen molecules, allowing them to penetrate the gas-liquid interface more quickly and significantly increase the concentration of dissolved oxygen. This is particularly important for bacteria that require high-density cultivation, which can avoid metabolic inhibition caused by insufficient oxygen supply and ensure that microorganisms are always in an optimal state of activity.

2. Maintain positive pressure in the fermentation system and build a sterile barrier
Maintaining a positive pressure environment above 0.05MPa in the fermentation tank has dual functions: first, it forms a physical barrier layer to prevent unpurified external air from flowing back through the gaps in the pipes and avoid the risk of contamination by miscellaneous bacteria; second, it promotes the smooth discharge of metabolic gases (such as carbon dioxide) in the tank to prevent fermentation abnormalities caused by gas retention. This pressure balance is like wearing a “protective mask” for the fermentation system, which ensures ventilation efficiency while maintaining environmental purity.

3. Match the characteristics of process equipment to ensure process continuity
The static pressure generated by large fermentation tanks (above 200m³) due to the height of the liquid column requires pressurized air to overcome resistance to achieve effective ventilation. Compressed air is like a “liquid stirrer”. Its pressure can push the culture medium to form a circular flow to avoid local hypoxia or nutrient gradients. At the same time, the pressurizing system works in conjunction with supporting equipment such as air filters and cooling devices to build a complete sterile air supply chain and ensure accurate control of process parameters.

4. Optimize energy utilization efficiency and reduce comprehensive production costs
By accurately controlling the air pressure within the range of 0.2-0.35MPa, it can not only meet the fermentation metabolic needs, but also avoid excessive energy consumption of the compressor. This pressure setting is like installing a “smart throttle valve” for an air compressor. On the premise of ensuring the quality of air supply, it achieves a balance between energy utilization efficiency and equipment life by reducing unnecessary pressure losses.

To sum up, sterile air pressurization is a systematic solution that integrates hydrodynamics, microbial metabolic engineering and process equipment technologies. By building a controllable physical environment, it not only meets the physiological needs of microorganisms, but also ensures the safe and stable operation of the fermentation system, ultimately achieving dual improvements in production efficiency and product quality.