发酵工艺学实验(第二版) 余晓红 著 大中专 文轩网

前言 第一章 发酵菌株的选育及保藏 第一节 发酵菌株的筛选和鉴定 实验一 微生物多样性检测及菌种鉴定 实验二 产脂肪酶菌株的分离筛选 实验三 乳酸菌的分离筛选及鉴定 实验四 酵母菌的分离筛选及鉴定 第二节 发酵菌株的选育 实验五 紫外线诱变选育α-淀粉酶高产菌株 实验六 微波诱变 实验七 亚硝基胍诱变 实验八 高通量诱变筛选 实验九 发酵菌株的离子束诱变 实验十 发酵菌株的原生质体融合育种 实验十一 重组基因工程菌的构建 实验十二 营养缺陷型菌株的筛选 实验十三 发酵菌株的复壮和保藏 第二章 摇瓶发酵 实验十四 培养基的配制与灭菌 实验十五 发酵培养基的单因素和响应面优化实验 实验十六 发酵工艺的正交优化实验 第三章 发酵生化参数的测定 第一节 发酵菌体生物量的测定 实验十七 比浊法测定发酵液中菌体浓度 实验十八 镜检计数法测定发酵液中菌体浓度 实验十九 测定菌体干重 第二节 糖含量测定 实验二十 DNS 法测定还原糖含量 实验二十一 苯酚硫酸法测定发酵液中总糖含量 实验二十二 酶试剂盒法测定葡萄糖含量 第三节 氮含量测定 实验二十三 靛酚蓝分光光度法测定发酵液的铵态氮 实验二十四 甲醛滴定法测定发酵液中的氮含量 第四节 蛋白质和氨基酸含量的测定 实验二十五 双缩脲法测定蛋白质含量 实验二十六 Folin-酚法测定蛋白质浓度 实验二十七 考马斯亮蓝法测定蛋白质浓度 实验二十八 茚三酮比色法测定氨基酸浓度 第五节 无机磷含量的测定 实验二十九 钼酸铵法测定无机磷 实验三十 钼钒法测定无机磷 实验三十一 还原法测定无机磷 第六节 酸度的测定 实验三十二 总酸度的测定 实验三十三 电位滴定法测定啤酒的总酸度 第七节 生物效价的测定 实验三十四 管碟法测定抗生素生物效价 实验三十五 微生物比浊法测定红霉素效价 实验三十六 磷酸法测定红霉素效价 实验三十七 利福霉素化学效价的测定 第八节 体积溶解氧系数的测定 实验三十八 亚硫酸盐法测定体积溶解氧系数 第九节 发酵废液COD 测定 实验三十九 重铬酸钾标准法测定发酵废液的COD 第四章 发酵产品的分离提取 第一节 发酵液预处理 实验四十 絮凝技术预处理发酵液 实验四十一 发酵液中金属离子的去除 第二节 细胞破碎 实验四十二 超声波破碎法破碎酵母细胞 实验四十三 酶溶法破碎大肠杆菌细胞 第三节 发酵产物分离纯化 实验四十四 脂肪酶的盐析沉淀 实验四十五 脂肪酶的透析实验 实验四十六 离子交换法分离纯化柠檬酸 实验四十七 淀粉酶的双水相萃取 实验四十八 红霉素的有机溶剂萃取 实验四十九 大孔树脂吸附法分离青霉素 第四节 产品浓缩与干燥技术 ······························································· 112 实验五十一 产品的真空浓缩 ························································· 112 实验五十二 产品的冷冻干燥 ························································· 114 实验五十三 产品的喷雾干燥 ························································· 115 第五章 发酵工艺实例 ··············································································· 117 第一节 食品发酵工艺实验··································································· 117 实验五十四 泡菜的发酵································································ 117 实验五十五 凝固型酸奶的制作 ······················································ 119 实验五十六 腐乳的制作································································ 123 第二节 酒类发酵工艺实验··································································· 125 实验五十七 啤酒的发酵································································ 125 实验五十八 黄酒的酿造································································ 133 实验五十九 葡萄酒的酿造 ···························································· 136 第三节 有机酸发酵工艺实验 ······························································· 141 实验六十 柠檬酸的发酵 ······························································· 141 实验六十一 L-乳酸的发酵 ····························································· 145 第四节 氨基酸的发酵工艺实验 ···························································· 148 实验六十二 谷氨酸的发酵 ···························································· 148 实验六十三 赖氨酸的发酵 ···························································· 151 第五节 多糖的发酵 ············································································ 154 实验六十四 姬松茸多糖的发酵 ······················································ 154 实验六十五 灵芝多糖的发酵 ························································· 156 第六节 抗生素的发酵工艺实验 ···························································· 158 实验六十六 青霉素的发酵 ···························································· 158 实验六十七 红霉素的发酵 ···························································· 160 第七节 酶制剂的发酵工艺实验 ···························································· 162 实验六十八 淀粉酶的发酵生产 ······················································ 162 实验六十九 蛋白酶的发酵生产 ······················································ 164 第八节 水产品的发酵工艺实验 ···························································· 170 实验七十 鱼露的发酵生产 ···························································· 170 实验七十一 虾酱的发酵生产 ························································· 173 第九节 中药材的发酵工艺实验 ···························································· 177 实验七十二 党参的发酵································································ 177 实验七十三 六神曲的现代发酵生产 ················································ 179 参考文献 ································································································· 182 附录 视频资源清单 ·················································································· 184