湖 北 大 学 发 酵 工 程 与 设 备 课 程 设 计 题 目 丙氨酸的发酵生产 专业年级 09 级生物工程 学生姓名 学 号 指导老师 2012 年 6 月 20 日 2 目录 1 前言··························································3 1.1 丙氨酸简介··············································3 1.2 丙氨酸的国内外研究现状··································3 2 发酵机制······················································4 2.1 菌种的筛选···············································4 2.2 菌种保藏················································5 3 发酵工艺及特点················································6 3.1 丙氨酸发酵机制··········································6 3.2 丙氨酸发酵的工艺控制····································6 3.3 丙氨酸提取工艺··········································6 3.4 相关设备················································7 4 菌种的制备及种子的扩大培养···································8 4.1 菌种的制备··············································8 4.2 种子的扩大培养··········································8 5 培养基的组成及制备···········································8 5.1 培养基的组成············································8 5.2 培养基的灭菌·························...
