1．酒精生产原料 (1)薯类原料 甘薯、木薯和马铃薯等。 (2)谷物原料 玉米、高梁、大米和小麦等。 (3)糖类原料 废糖蜜、甘蔗、甜菜等。 (4)野生植物原料 椽子仁、土茯苓、楝树果等。 (5)纤维原料 森林工业和木材加工工业的下脚料

一、水体自净：水体中的污染物因被稀释，水解，氧化，光分解和微生物降解等而去除的能力。 二、自净能力影响因素：溶氧

Fermentation and Biochemical Engineering Handbook microorganisms, mammalian cells, plant cells, and tissue. It is our sincere hope that the reader will find this chapter helpful in determining the best conditions for cultivation and the collection of scale-up data. Hopehlly, this knowledge will, in turn, facilitate the transformation of worthwhle research

3.0 BIOREACTORS FOR PLANT CELL TISSUE AND ORGAN CULTURES fly Shinsaku Takayama) 3.1 Background of the Technique-Historical Overview HaberlandtL'] first reported plant cell, tissue, and organ cultures in 1902. He separated plant tissues and attempted to grow them in a simple nutrient medium. He was able to maintain these cells in a culture medium for

2.1 The Microbiological Laboratories Isolation of organisms for new products normally does not occur in laboratories associated with production cultures, however, production (mi￾crobiological) laboratories frequently do mutation and isolation work to produce strains with higher yields, to suppress a by-product, to reduce the formation of a surfactant, to change the physical properties of the broth to facilitate the product recovery

Specific nutritional requirements of microorganisms used in industrial fermentation processes are as complex and varied as the microorganisms in question. Not only are the types of microorganisms diverse (bacteria, molds and yeast, normally), but the species and strains become very specific as to their requirements

A common problem for a biochemical engineer is to be handed a microorganism and be told he has six months to design a plant to produce the new fermentation product. Although this seems to be a formidable task, with the proper approach this task can be reduced to a manageable level. There are many ways to approach the problem of optimization and design of a fermentation process

Fluid mixing is essential in fermentation processes. Usually the most critical steps in which mixers are used are in the aerobic fermentation process. However, mixers are also used in many auxiliary places in the fermentation process and there are places also for agitation in anaerobic fermentation steps

Fermentation and Biochemical Engineering Handbook Figure 20. Photograph of radial flow impeller in a baffled tank in the laminar region, made by passing a thin plane of light through the center of the tank

The theoretical concepts underlying filtration can be applied towards practical solutions in the field. Comprehension of the basic principles is necessary to select the proper equipment for an application. Theory alone, however, can never be the basis for selection of a filter. Filtration belongs to the physical sciences, and thus conclusions must be based on experimental assay. It is, however, helpful in understanding why a slurry is more suitable for one design of filtration equipment than another