米曲霉的制備

1、畢業(yè)論文課題名稱課題名稱米曲霉的制備米曲霉的制備姓名學(xué)號所在系制藥與生物工程系專業(yè)年級P09生物制藥指導(dǎo)教師職稱講師指導(dǎo)教師職稱二O一二年六月八日目錄目錄引言.............................................................11菌種的種類.....................................................11.1米曲霉.............

2、..........................................11.2黑曲霉.......................................................12菌種的選擇條件.................................................12.1不產(chǎn)生黃曲霉毒素及其他真菌毒素...............................12.2酶系全、

3、酶活力高.............................................22.3對環(huán)境適應(yīng)能力強，生長繁殖快.................................22.4釀制的醬油風(fēng)味好.............................................23試管實驗........................................................2

4、3.1滅菌.........................................................23.2培養(yǎng)基的制備.................................................23.3培養(yǎng)基的鑒別.................................................23.4接種培養(yǎng)................................

5、.....................33.5菌種的留選...................................................34錐形瓶培養(yǎng).....................................................34.1原料配比.....................................................34.2接種培養(yǎng)..........

6、...........................................35種曲制備........................................................35.1種曲原料要求.................................................35.2做料前檢查事項.............................................

7、..45.3做料.........................................................45.4蒸料.........................................................45.5抽真空.......................................................45.6降溫........................