中国被毛孢液体发酵工艺优化及其多糖制备

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1、齐鲁工业大学学位论文2.4.4.2氮源种类的选择...................................262.4.4.3碳源氮源及培养条件的正交优化.....................272.4.4.4无机盐及微量元素的优化...........................282.5本章小结....................................................30第3章中国被毛孢液体深层发酵..............................

2、....313.1引言........................................................313.2实验材料....................................................323.2.1菌种.................................................323.2.2培养基...............................................323.2.3仪器.....

3、............................................323.2.4试剂.................................................323.3实验方法....................................................323.3.1发酵罐用种子的制备....................................323.3.2发酵过程中各参数的测定........................

4、.......363.3.3发酵罐的使用..........................................363.3.4发酵过程中溶氧、温度、pH、液位自动控制策略...........373.3.5还原糖的测定.........................................373.4实验结果....................................................373.4.1菌体含量及还原糖含量的发酵过程曲线................

5、...373.4.2溶氧、转速、通气量的发酵过程曲线.....................383.4.3发酵过程中通气量及尾气中O2、CO2的发酵过程曲线........393.5本章小结.....................................................41第4章中国被毛孢胞外多糖的提取及分析.........................434.1引言........................................................

6、434.2实验材料....................................................444.2.1试剂..................................................444.2.1仪器..................................................454.2.3溶液..................................................454.3实验方法..........

7、...........................................454.3.1提取的多糖的称量......................................454.3.2多糖提取条件的选择....................................453万方数据目录4.3.2.1乙醇的醇加量的选择...............................454.3.2.2醇沉后静置的时间.................................454

8、.3.2.3脱色所需的乙醇的温度.............................454.3.3提取的多糖用柱前衍生高效液相色谱分析.................464.3.3.1多糖的水解.......................................464.3.3.2柱前衍生化.......................................464.3.3.