Chapter 1 Scientific Paper of Fermentation Engineering 1
Lesson 1科技论文的特点 1
Lesson 2科技论文的结构 4
Chapter 2 Food Microbiology and Enzyme 11
Lesson 1 The Variety of Microorganism 11
Lesson 2 Nutrition and Metabolism of Microorganism 15
Lesson 3 Application of Microorganisms in Food 20
Lesson 4 Microbial Enzymes 24
Reading Material Probiotics 28
Chapter 3 Mechanism of Fermentation 33
Lesson 1 Introduction of Fermentation Engineering 33
Lesson 2 Fermentation Material 36
Lesson 3 Biochemical Process during Fermentation 40
Lesson 4 Fermentation Equipment 44
Reading Material 1 Device of Fermentation Media 49
Reading Material 2 Fermentation Control 50
Chapter 4 Alcoholic Fermentation 53
Lesson 1 Beer 53
Lesson 2 Wine 58
Lesson 3 Distilled Beverages 61
Lesson 4 Sparkling Wines 65
Reading Material 1 Sake 69
Reading Material 2 Vinegar 72
Chapter 5 Lactobacillus Fermentation 77
Lesson 1Principle and Application of Lactic Acid Fermentation 77
Lesson 2 Fermented Dairy Products 82
Lesson 3 Fermented Meat Products 87
Lesson 4 Fermented Vegetables 94
Reading Material 1 Fermented Soybean Products 99
Reading Material 2 Cheese Technology 102
Chapter 6 Downstream Technology of Fermentation Engineering 108
Lesson 1 Isolation Technology 108
Lesson 2 Purification Technology 111
Lesson 3 Drying and Molding of Product 114
Reading Material 1 Treatment of Fermented Wastes 118
Reading Material 2 Aqueous Two-Phase Systems 120
Chapter 7 Quality and Safety of Fermented Food 125
Lesson 1 Fermented Food Quality and Control 125
Lesson 2 Shelf Life of Food 130
Lesson 3 HACCP and Food Safety 134
Reading Material 1 Safety of Fermented Vegetable Products 138
Reading Material 2 GMP and SSOP 142
Chapter 8 New Trends of Fermentation Engineering 147
Lesson 1 Genetically Engineered Bacterium 147
Lesson 2 Biotechnology and Fermentation 151
Lesson 3 New Technologies used in Fermentation Engineering 155
Reading Material Hosting the Plant Cells in vitro: Recent Trends in Bioreactors 160
References 163
Vocabulary 167
Abbreviation 181
发酵工程相关期刊及网址 183