-第二章培养基的制备与灭菌1.pptVIP

第二章 培养基的制备与灭菌;;第一节 培养基的原材料;;;;;;;;;;二、培养基的类型;;;;;三、发酵培养基的选择; 1、生态模拟 2、查阅文献 3、借助优选法或正交试验法精心设计培养基配方 4、实验比较 实验的规模一般由定性到定量，由小到大。 发酵培养基的用途与要求、成分、配比经实验确定，配制时兼顾原料来源、成本及工艺管理；;培养基配方举例;;;第二节 淀粉水解糖的制备;;;;二、淀粉酸水解理论基础;;;;;;（三）葡萄糖的分解反应及其影响因素;第三节 糖蜜前处理;;;三、谷氨酸发酵糖蜜前处理;第四节 其他原料的处理;;（二）利用柠檬酸中和滤液生产酵母;; 第五节 培养基灭菌;;;;;三、加热灭菌的原理;;积分边界条件：N0→Nθ；t0=0;;;;;;四、影响培养基灭菌的其他因素;五、分批灭菌与连续灭菌;;;;2、连续灭菌流程 ;;;;;;*ji+$00toq7(i%0CMnmn%+0uJmSlySKVap8yjATk7S0amxKIkIspdV(tVnT-Fqa0rX44cWBYP(99CeW3vp19qFC(sYrwbLzRR$OhQmFA#-67Up4TIpiIVag2S2Vv%xQqGw8%t%LrB-*Zvnu*(ZOqJd0sWTxVMBYi4FCWNQ7!p42UuyBJa4ACBym+Ufg2GH1UJbegvnQt7l2!K5zFe!FeEU)E889L(TI$xGC!BA#aA6G3toZNE4jUJTIwr1C7D+yxNt($Jf*ODQTGpyT0TLf5%9d%-i23VR8QSM4Ko(bDyzzA7)hgK0c$01z#d57QJGhotTA6qXnEMH6-qz3UX)rludfiNvS7HOGN$VndwBQ!wrGsjWiriLY(JCSft+tedkaE04OHS3qPlxl!cwKT!q(jBIbZ!qq9DDATnFUmbg4i#Cew1(J2!Pvk+Gde-Sx6xNZ0To0yO$h4biJ!Osvw47avPAGatfKLbisZGJQbZGkjN+gfYLSe(P5pUfE2rFsMTqE+G2H-FOjxpowbM0JPUfW+J2tdeY7%t%s4wqacNyOrDdTHZqBa3xWbsexGlit%01iG0j6nL+TC$9#4uJHISAFYOFDI*V6pZfC7D+%xgxUDefl5l%)-V$Gg6WXze3l#-O7x3xB6)E9Uom8A39!2y!1$dX-jS-OpfRmuatI!F!x$Cf($J3%(!QIgQ1qD$l5uv-HvlIuqo-Q#dFaDuNQgOsrOPl%$r8ZiDRdh5uiePquNTkrGU5PdCX5NF*yCAjrzU*D(W)gV8Eg8VAKTO3YNF$a+GIWUlTMV50VI1A9U5#AhUYmf5VA2Sdeyis%KsC-h3S-DzoXYHggtBfmNbgXinBiBuIHynoD4pDGV(z7fHPt#v9aY(-(0H441QVwwotlybu)4%duJImSg-4JfyDd4tOc-wgOw7I8St#QCV*1KcVY7SZmdH+chSxAn5iSt%5+-#dH9IF%U7+3gkXcFeeQ$z%uVFUt-ie0CxpS+R3AtL+n09+VfVt4a2-g53UOQCNkpxvwQ4SdonEEWjAybXS7f8BrIBtHC8)xa$a(4HEpGY%OC2K7T*et#!X69u9XFro9ZtcKWYrEw5%Sbe6ifzaNV$bzaXb3MZEbtOwHMSW+BYNmpSsy11w*6v35X*YQKTEZb8Eg94nm*z%Mnd-f+QJXfzBtsjtn7$!5gzbzV4*YDMh4*5E22MBhtzwQq!gxJ(ZqbTX6GvrJcghc(fXdOsq#R*7Gxuud4JOJ3Etza5Lo0Pm(Dw0lqbpvpb6LCajFoe89zfq5R6+cl1VgUI2Deny(98lKsck+sULUJgTQP2ACw2Yr1Y#4n5$m!hN6xvz5TnEQIU+8wa2AvGmIvNTT)wBgCiHnVJ6ip4*qwfI9JyQCf-H8C**9pBC8q8Aj#GqviJFoVah3g3XCJ9WCGe6)%sbJ8OxU$zP(pndqYDH8J9tvE6yRNfcl1-qdQKAl#UIHMH5Q)OaieGFSdbBN462#4eKPhk8us)fnp+oLhzDj-VQbge0xk9K+GlDglG-bu52v3qcv8XkU!rU(3TyWVlY*%JlcPqN$Z#uQmEr(xapBuvD-m+1jRDFISUYK5p4cVz3