ImageVerifierCode 换一换
格式:PPT , 页数:52 ,大小:3.90MB ,
文档编号:4959828      下载积分:28 文币
快捷下载
登录下载
邮箱/手机:
温馨提示:
系统将以此处填写的邮箱或者手机号生成账号和密码,方便再次下载。 如填写123,账号和密码都是123。
支付方式: 支付宝    微信支付   
验证码:   换一换

优惠套餐
 

温馨提示:若手机下载失败,请复制以下地址【https://www.163wenku.com/d-4959828.html】到电脑浏览器->登陆(账号密码均为手机号或邮箱;不要扫码登陆)->重新下载(不再收费)。

已注册用户请登录:
账号:
密码:
验证码:   换一换
  忘记密码?
三方登录: 微信登录  
下载须知

1: 试题类文档的标题没说有答案,则无答案;主观题也可能无答案。PPT的音视频可能无法播放。 请谨慎下单,一旦售出,概不退换。
2: 本站所有资源如无特殊说明,都需要本地电脑安装OFFICE2007和PDF阅读器。
3: 本文为用户(晟晟文业)主动上传,所有收益归该用户。163文库仅提供信息存储空间,仅对用户上传内容的表现方式做保护处理,对上载内容本身不做任何修改或编辑。 若此文所含内容侵犯了您的版权或隐私,请立即通知163文库(点击联系客服),我们立即给予删除!。
4. 未经权益所有人同意不得将文件中的内容挪作商业或盈利用途。
5. 本站仅提供交流平台,并不能对任何下载内容负责。
6. 下载文件中如有侵权或不适当内容,请与我们联系,我们立即纠正。
7. 本站不保证下载资源的准确性、安全性和完整性, 同时也不承担用户因使用这些下载资源对自己和他人造成任何形式的伤害或损失。

版权提示 | 免责声明

1,本文(第二章-培养基及其制备-发酵工艺课件.ppt)为本站会员(晟晟文业)主动上传,163文库仅提供信息存储空间,仅对用户上传内容的表现方式做保护处理,对上载内容本身不做任何修改或编辑。
2,用户下载本文档,所消耗的文币(积分)将全额增加到上传者的账号。
3, 若此文所含内容侵犯了您的版权或隐私,请立即通知163文库(发送邮件至3464097650@qq.com或直接QQ联系客服),我们立即给予删除!

第二章-培养基及其制备-发酵工艺课件.ppt

1、 Chapter 2 Preparation of Culture Medium Unit 1 Industrial Fermentation Medium The basic ingredients of media include carbon source、nitrogen source、inorganic salt、growth factor and distilled water etc.Medium DevelopmentnTo maintain economic competitiveness,low-cost crude materials are frequently use

2、dnLevels of minerals and growth factors may be criticalKinds of Culture Media The source of media constituent Complex mediaSynthetic or defined mediaSemi-defined mediumPhysics statesLiquid mediumSolid mediumSemi-solid mediumFor useBasic mediumEnriched mediumDifferential mediumSelective mediumManufac

3、ture intentionSeed mediumFerment mediumNutrient sources for industrial fermentationCarbon&energy source+nitrogen source+O2+other requirements Biomass+Product+byproducts+CO2+H2O+heatNutrientRaw materialCarbonmolasses,starchNitrogencorn steep liquor,soybean meal,pure ammonia or ammonium salts,urea,nit

4、rate salts,phosphate saltsVitamins and growth factorsbiotin,yeast extract,beef extract,corn steep liquor,wheat germ mealFermentation media1.Carbon sources (1)Starch(corn,wheat,potato)Widely used in fermentation industryStarch dextrin glucose Advantages:cheaper than glucose(2)MolassesByproduct of can

5、e or beet sugar productionA dark viscous syrup containing 50%-75%fermentable sugars(mainly sucrose)with 2%nitrogen,vitamins and mineralsCheaper 2.Nitrogen source (1)Inorganic nitrogen source Ammonia,ammonium and nitrate Microbes can utilize it faster.After it is utilized,the pH of medium will be cha

6、nged.(NH4)2SO4 2NH3+H2SO4 NaNO3+4H2 NH3+2H2O+NaOH(2)(2)Organic nitrogen sourcesUreaYeast extractPeptonesCorn steep liquorSoybean cake powder Peanut powderBran hydrolysis liquidcorn steep liquor powder3.Trace elements Fe,Mn,B,Zn,Cl,Mo,Cu4.Growth factors Small amount of organic compounds necessary for

7、 microbial growth.e.g.amino acids,vitamins,biotin Sources:normally organic nitrogen source e.g.corn steep liquor Corn steep Liquor,CSLnCorn steep liquor is the water extract by-product resulting from the steeping of corn during the commercial production of corn starch and other corn products.Differe

8、nt medium for different food products Chinese distilled spirit:solid medium Fruit spirit:fruit juice or fruit sauce Beer:wort Alcohol:starch mash Amino acid:starch mash Citric acid:starch mash Lactic acid:starch mash Unit 2 Preparation of Starch Sugar Starch is a large molecule that is made of branc

9、hing chains of glucose molecules.It can be broken down into glucose by hydrolysis.nStarch found in grains,potatoes,beans,peas,cassava nTypically 20-30%amylose,remainder amylopectinCharacteristics of starchInsoluble in hot waterBlue complex compound by reaction with iodine.Insoluble in 30%of ethanol

10、solution or above.Hydrolyzed by acid and enzyme,the ultimate product is glucose.starch granuleIV.A.ii.-20Starch:AmylosenAmylose is a linear glucan with 1,4 glycosidic linkagesO OO OH HC CH H2 2O OH HO OH HO OH HO OO OH HC CH H2 2O OH HO OH HO OO OO OO OH HC CH H2 2O OH HO OH HO OO OH HC CH H2 2O OH

11、HO OH HO O.O OH H 1 1,4 4 l li in nk ka ag ge eL Li in ne ea ar rr re ed du uc ci in ng g e en nd d-D D-g gl lu uc co os se eIV.A.ii.-21Starch:AmylopectinnAmylopectin is a branched glucan with 1,4 and 1,6 glycosidic linkagesO OO OH HC CH H2 2O OH HO OH HO OO OO OH HC CH H2 2O OH HO OH HO OO OH HC CH

12、 H2 2O OH HO OH HO O.B Br ra an nc ch he ed d.O OO OH HC CH H2 2O OH HO OH H.O OH HO OO OH HO OH H.O OC CH H2 2O O 1 1,6 6 l li in nk ka ag ge er re ed du uc ci in ng g e en nd d 1 1,4 4 l li in nk ka ag ge e-D D-g gl lu uc co os se eStarch:Amylopectinnless extended(more compact)than amylosenlarger

13、MW 1,6 linkages 1,6 branch points result in tree-like structurer re ed du uc ci in ng g e en nd dWhy should starch be hydrolyzed to glucose?1.Most microbes could not utilize starch directly.2.To obtain sugar from the starch of many different plants,rather than just sugar beets or sugar cane.Conversi

14、on of starch to fermentable sugars 1.Acid hydrolysis method Starch slurry is acidified to a pH value and then heated in a converter under pressure.(C(C6 6H H1010O O5 5)n n (C(C6 6H H1010O O5 5)x x C C1212H H2222O O11 11 CC6 6H H1212O O6 6 amylum dextrin oligosaccharidesglucoseDue to heat and acid,th

15、ere are Glucose combination reaction combination reaction and and decomposition reactiondecomposition reaction starch glucose oligosaccharide colour content(difficult to utilize)(difficult to decolor)Total lost of glucose 7 7 1shortening the starch(Liquefaction)glucoamylase-produces glucose(sacchari

16、fication)glucose isomerase-convert to fructose(isomerization)3.Acid-enzyme combination method (Two-stage hydrolysis)Slurry is only partially converted by acid and then treated with an appropriate enzyme or enzymes until the conversion is complete.1)Acid-enzyme hydrolysis Acid-liquefaction Glucoamyla

17、se-saccharificationSuitable for:starch granule is hard2)Enzyme-acid hydrolysis-Amylase(thermostable)-liquefaction Acid-saccharificationSuitable for:starch granule size is irregular Production of Glucose from StarchItemsItemsacidacidacid/enzymeacid/enzymeenzymeenzymeDEDE valuevalue919195959898ColorCo

18、lor10100.30.30.20.2Processing condition HTPHTPNTPEnergy consumingEnergy consuminghighhighhighhighlowlowBy-productBy-productmoremoremoderatemoderatelittlelittleCycle time Cycle time shortshortmoderatemoderatelonglongReview Questions1.Which kind of carbon source and nitrogen source usually used in ind

19、ustry?Cite the advantages and disadvantages of the different choices.2.What is the definition of growth factor and its main source?3.What is the significance of getting sugar by hydrolyzing starch?4.Compare the three methods to produce glucose from starch and the difference between combination react

20、ion and decomposition reaction,liquefaction and saccharification.InductionRepression1.It turns the operon on.1.It turns the operon off.2.It starts transcription and translation.2.It stops transcription and translation.3.It is caused by a new substance,which needs enzymes to get used.3.It is caused b

21、y an excess of existing metabolite.4.It operates in a catabolic pathway.4.It operates in an anabolic pathway.5.Repressor is prevented by the inducer from joining the operator gene.5.Repressor is enabled by a co-repressor to join the operator gene.Feedback repressionFeedback inhibitionRegulation levelgenetic:RNA transcriptioncellular:activity of enzymeComplex formedend product+repressorend product+enzymeEffectoperator on DNA template occupied by the complexreduced enzyme activityConsequenceblocked transcription The respective reaction is inhibited.

侵权处理QQ:3464097650--上传资料QQ:3464097650

【声明】本站为“文档C2C交易模式”,即用户上传的文档直接卖给(下载)用户,本站只是网络空间服务平台,本站所有原创文档下载所得归上传人所有,如您发现上传作品侵犯了您的版权,请立刻联系我们并提供证据,我们将在3个工作日内予以改正。


163文库-Www.163Wenku.Com |网站地图|