发酵工艺原理(英文版)

本书为全英文编写，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。

本书为全英文编写，以发酵工程产品的生产工艺为主线，紧密联系生产实践，系统地讲解发酵工程基础理论。全书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、菌株的制备、发酵动力学，以及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。通过本书的学习，不仅可以深入领会和掌握发酵的基本原理，还可以从中体会到学习专业技术英语的乐趣。

邓开野 仲恺农业工程学院轻工食品学院副教授、硕士生导师。主讲“发酵工程”课程，为本科生和研究生双语授课。主要从事微生物与食品发酵工程技术研究。获省科技进步二等奖2项、农业技术推广奖1项和其他市级科技进步奖2项。主编教材3部，参编教材6部、专著1 部。 赵翾 仲恺农业工程学院轻工食品学院副教授，广东省岭南特色食品科技创新团队成员。主讲“酶工程”“酒类工艺学”“氨基酸工艺学”等课程。多次获得校级教学质量优秀奖。主要从事酒类工艺优化及质量提升研究。主持或参与省部级科研项目12项，获得省级科学技 术进步奖二等奖1项。发表论文30余篇，参编教材3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 media 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 KLa value
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 concentration on fermentation process and its control
8.4 Effect of temperature on fermentation process and its contrd
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