Large-scale fermentation production is a complex process that requires meticulous process control to ensure product quality and yield. The following are key considerations for process control in large-scale fermentation production:

1. Control of Fermentation Conditions: During fermentation, parameters such as temperature, pH, and agitation speed must be carefully regulated to optimize cell growth and metabolic efficiency, ensuring maximum yield and product quality.

2. Control of Aeration: Maintaining an appropriate aeration rate and gas composition is essential to promote microbial growth and metabolic activity. Excessive aeration can lead to oxygen oversaturation, negatively impacting cells and reducing both yield and product quality.

3. Control of Nutrient Supply: Microorganisms require sufficient nutrients to support their growth and metabolism. Therefore, the concentration and supply rate of nutrients must be carefully controlled and adjusted based on the microorganisms' nutritional requirements. 

4. Maintenance of a Hygienic Environment: A strict hygienic environment is critical during fermentation production to prevent microbial contamination and bacterial infection, which can cause cell death, product contamination, and even shutdown of the production line.

5. Quality Testing: Rigorous quality testing and analysis must be conducted at every stage of the fermentation process to ensure the product meets production requirements and quality standards.

6. Process Optimization: Continuous process optimization is key to achieving high yield and quality in large-scale fermentation production. This includes improving microbial strains, enhancing raw material quality, and fine-tuning production parameters.