- 发酵工艺原理(英文版高等学校生物工程专业教材)
- - 作者：编者:邓开野//赵翾|责编:马妍
  - 出版社：轻工
  - ISBN：9787518443178
  - 出版日期：2024/09/01
  - 页数：252
- 售价：27.2

内容大纲
发酵技术的发展经历了漫长的历程，从古代酿酒到现代工业发酵，技术的不断改进和创新推动发酵工业的快速发展。目前，发酵技术的应用领域非常广泛，涉及食品、医药、农业、环保等多个领域。本书为全英文编写，阐述当前发酵工艺学的基础知识和前沿进展，系统介绍工业微生物、培养基、灭菌理论、发酵工业常用菌株的制备、发酵动力学、发酵过程中氧的供给、发酵工艺控制、发酵过程染菌及防治、发酵产物的提取与精制等基本原理和应用。
本书将多学科的前沿知识、教改科研成果、企业实践经验融入教材，学生在学习理论知识之外，还可以充分享受专业英语学习的乐趣。本教材适用于高等学校生物技术、生物工程、食品工程和生物制药等相关专业，也可作为相关企业从业人员的参考用书。
作者介绍
目录
Chapter 1  Introduction
  1.1  Introduction of fermentation and fermentation engineering
  1.2  History of fermented foods and beverages
  1.3  History of fermentation engineering
  1.4  Application of fermentation engineering
Chapter 2  Screening of Industrial Microbial Strains
  2.1  The research object and tasks of industrial microbiology
  2.2  Characteristics and classification of industrial microorganism
  2.3  Separation and screening of industrial microorganism
  2.4  Modification of industrial strains
  2.5  Degeneration and rejuvenation of industrial strains
  2.6  Preservation of industrial strains
Chapter 3  Fermentation Industry Medium
  3.1  General requirements of medium for fermentation industry
  3.2  Classification of medium for fermentation industry
  3.3  Components and sources of fermentation industrial medium
  3.4  Medium design
  3.5  Medium formulation
  3.6  Medium optimization
Chapter 4  Sterilization in Fermentation Industry
  4.1  Introduction
  4.2  Basic principles and method of sterilization
  4.3  Sterilization of fermentation medium
  4.4  Air sterilization
Chapter 5  Development of Inocula for Industrial Fermentation
  5.1  Overview of inocula development
  5.2  Inoculum development for industrial fermentation
  5.3  Quality control of inocula
  5.4  Analysis of seed abnormalities
Chapter 6  Fermentation Dynamics
  6.1  Introduction
  6.2  Bioreactor Operation Modes
  6.3  Biological reaction rates for basic biological activity
  6.4  Kinetic models of microbial fermentation
Chapter 7  The Supply of Oxygen in the Fermentation Industry
  7.1  Oxygen demand of microbes during fermentation
  7.2  Basic principle of oxygen supply
  7.3  Determination of Kavalue
  7.4  Main factors affecting oxygen supply
Chapter 8  The Control of Fermentation Process
  8.1  Main control parameters during fermentation process
  8.2  Measuring methods of main parameters during fermentation process
  8.3  Effect of substrate on fermentation process and its control
  8.4  Effect of temperature on fermentation process and its control
  8.5  Control of pH during fermentation process
  8.6  Control of oxygen during fermentation process
  8.7  Control of carbon dioxide during fermentation process
  8.8  Control of foam during fermentation process
  8.9  Determination of the ending point of fermentation
Chapter 9  Fermentation Contamination and Prevention

  9.1  The harms of fermentation contamination
  9.2  Examination and determination of contamination
  9.3  Analysis of the cause of contamination
  9.4  Methods to prevent and control contamination
Chapter 10  Extraction and Purification of Fermentation Products
  10.1  General processing
  10.2  Solids removal
  10.3  Primary separation
  10.4  Purification operations
  10.5  Product isolation
  10.6  Ancillary operations
  10.7  Yield
References

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