發酵工藝原理 (英文版) 鄧開野趙翾 9787518443178 【台灣高等教育出版社】

Name: 發酵工藝原理 (英文版) 鄧開野 趙翾 9787518443178 【台灣高等教育出版社】
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書名：發酵工藝原理 (英文版)
ISBN：9787518443178
出版社：中國輕工業
著編譯者：鄧開野趙翾
頁數：252
所在地：中國大陸 *此為代購商品
書號：1686269
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內容簡介

發酵技術的發展經歷了漫長的歷程，從古代釀酒到現代工業發酵，技術的不斷改進和創新推動發酵工業的快速發展。目前，發酵技術的應用領域非常廣泛，涉及食品、醫藥、農業、環保等多個領域。本書為全英文編寫，闡述當前發酵工藝學的基礎知識和前沿進展，系統介紹工業微生物、培養基、滅菌理論、發酵工業常用菌株的製備、發酵動力學、發酵過程中氧的供給、發酵工藝控制、發酵過程染菌及防治、發酵產物的提取與精製等基本原理和應用。本書將多學科的前沿知識、教改科研成果、企業實踐經驗融入教材，學生在學習理論知識之外，還可以充分享受專業英語學習的樂趣。本教材適用於高等學校生物技術、生物工程、食品工程和生物製藥等相關專業，也可作為相關企業從業人員的參考用書。

作者簡介

鄧開野，仲愷農業工程學院輕工食品學院副教授，碩士生導師。主講「發酵工程」課程，為本科生和研究生雙語授課，曾受歐盟邀請，在波蘭熱舒夫大學全英文授課。主要從事微生物與食品發酵工程技術研究。主持國家科研項目1項、廣州市科研項目1項，參与國家自然科學基金項目、省部級項目和橫向項目13項。獲省科技進步二等獎2項、農業技術推廣獎1項和其他市級科技進步獎2項。發表論文50餘篇，主編、參編教材及專著10部。

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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