发酵工艺学实验(第2版)

图书标准信息

• 作者 余晓红 编
• 出版社 科学出版社
• 出版时间 2024-01
• 版次 1
• ISBN 9787030777768
• 定价 69.00元
• 装帧 其他
• 开本 16开
• 页数 186页
• 字数 291千字

【内容简介】

《发酵工艺学实验（第二版）》内容分为两大部分，**部分为发酵工艺学基础实验，包括发酵菌株的选育及保藏、摇瓶发酵、发酵生化参数的测定和发酵产品的分离提取；第二部分为综合性部分，包含工业上常见的20个发酵工艺实例，既有食品发酵实例又有生物制品发酵实例，还包括部分水产品发酵和中药材发酵实例。《发酵工艺学实验（第二版）》在编写形式上突出以学生为本的思想，在实验中除让学生明确实验目的、原理和基本操作外，还充分利用新形态教材形式，在部分实验中，特别是综合性实验中，分步骤拍摄实录视频，另协同发酵企业，制作**浓香型白酒酿造、中药材发酵等视频，编写产教融合型教材，使用手机扫描二维码即可在线观看实验过程，便于学生在课前预习。

【目录】

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