A columnar portion 10 is formed on the bottom surface portion 20 of the fermentation apparatus 1 and a wall surface 21 having no air flow holes is formed in the front and rear surface portions and left and right side surface portions and a fermentation chamber 25 in which the wall surface 21 is formed, The air introduced into the inflow hole 22 formed in the bottom surface portion 20 formed on the bottom portion of the bottom surface of the first lid portion 30 and the second lid portion 40 has a diameter of 1 mm to 3 mm The air in the bottom portion of the fermentation chamber 25 is continuously introduced into the inflow hole 22 formed in the bottom portion 20. The fresh air continuously flows into the inside of the fermentation chamber 25 40C (40C), depending on the installation of one to three heating wires (50) formed inside the first lid part (30) The air on the upper side of the fermentation chamber 25 is heated so that the fresh air introduced from the inflow hole 22 of the fermentation chamber 25 The air quickly flows through the space in the inner side of the fermentation chamber 25 and is discharged to the discharge holes 32 and provided in the lid portions 30 and 40 of the upper surface,Since the temperature of the air on the upper side of the fermentation chamber 25 is raised by one to three heating wires 50 at 35C-40C formed in the first lid unit 30, Accelerates the inflow speed of the incoming fresh air,Further, since the discharge fan (not shown) equipped with the safety cover formed on the outer side of the second lid part 40 is driven, the flow rate of the air is increased, so that the fermentation of the food or the organism, which is the fermented product stored in the fermentation chamber 25,발효기(1)의 밑면부(20)에 기둥부(10)가 형성되고, 전, 후면부와 좌,우측면부에는 공기의 유통공이 없는 벽면(21), 상기 벽면(21)이 형성된 발효실(25)의 저면부에 형성되는 밑면부(20)에 형성되는 유입공(22)으로 유입된 공기가 제1 뚜껑부(30)와 제 2 뚜껑부(40)에는 1mm 내지 3mm간격으로 직경이 1mm 내지 3mm의 공기의 배출공이 형성하므로, 발효실(25)의 저면부의 공기가 상기 밑면부(20)에 형성되는 유입공(22)으로 연속적
