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 medium 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 Kavalue 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 on fermentation process and its control 8.4 Effect of temperature on fermentation process and its control 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
[