文档介绍：1
目录
第 1 章发酵过程与微生物.......................................................................................................................3
细胞——生物体的基本单位........................................................................................................3
微生物的类型..............................................................................................................................3
病毒(viruses) .................................................................................................................................4
原核生物(prokaryotes).................................................................................................................5
真核生物(eukaryotes)...............................................................................................................7
第 2 章微生物的营养与培养基的设计...............................................................................................10
细菌和真菌对营养的需求..........................................................................................................10
藻类的营养需求..........................................................................................................................17
原生动物的营养需求..................................................................................................................19
培养基设计基础..........................................................................................................................19
第 3 章微生物生长动力学.......................................................................................................................25
营养物质的吸收和输送(nutrient uptake and transportation ) ..............................................25
微生物生长动力学(microbial growth dynamics) ............................................................32
工业发酵的动力学类型...........................................................................................................43
第 4 章环境因子对微生物活性的影响..................