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 media 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 KLa value
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 concentration on fermentation process and its control
8. 4 Effect of temperature on fermentation process and its contrd
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
內容試閱：
Fermentation engineering is the core of biotechnology and the important link between biotechnology
and industrialization. Microbial fermentation industry， as a modern scientific concept， is defined as the
process of producing biological products on a large scale， or the process of industrial production through
the participation and control of microorganisms. These processes are realized through the use of microor?ganisms and high activity of some enzyme functions， on the basis of traditional fermentation technology，
combined with modern genetic engineering， cell engineering and other new technologies. Fermentation
technology has a long history， many achievements are widely used in industrial and agricultural produc?tion， medicine and health and other fields. In the process of human sustainable development， fermenta?tion technology shows a huge advantage. At the same time， modern fermentation engineering is paid
more attention to the development of biological high-tech pharmaceutical products， resources and energy
products， and is paid more attention to the application in environmental protection and other fields， and
the application field is still expanding， so the study of fermentation principle is more important.
At present， there are many reference books related to fermentation engineering， but few English
ones. Most students lack professional English knowledge， which leads to difficulties in understanding
professional English books and references， and in writing professional English articles. Based on the ex?perience of long-term research and bilingual teaching in fermentation engineering， the author organized
a cross-disciplinary teaching team and compiled the book with reference to a large number of relevant
domestic and foreign materials. The authors of this textbook have rich experience in teaching and pro?duction practice. Through the study of this textbook， students can master the principle and application
of fermentation engineering comprehensively， and be familiar with the professional English expressions.
This textbook will help the students to lay a good theoretical and technical foundation to engage in the
production related to fermentation industry in the future， or to study for master??s and doctor??s degree.
This textbook can be used as a professional textbook or teaching reference book for many majors， such as
bioengineering， biotechnology， biochemistry， fermentation engineering， biological pharmacy， food sci?ence and engineering and environmental engineering， and has certain reference value to the scientific
and technological personnel， such as those engaged in the production fields of pharmaceutical， food， en?zymes， organic acids， solvents and other microorganism fermentation products.
Principle of Fermentation Process is a textbook that systematically introduces the basic theory and
technology of fermentation engineering. It takes fermentation engineering as the main line， intricately connects with production practice， and highlights the characteristics of systematisms， scientificity and practicality. The whole book consists of 10 chapters， which are Introduction， Screening of Industrial Microbial Strains， Fermentation Industry Medium， Sterilization in Fermentation Industry， Development of Inocula for Industrial Fermentation， Fermentation Dynamics， The Supply of Oxygen in the Fermentation Industry， The Control of Fermentation Process， Fermentation Contamination and Prevention， Extraction and Purification of Fermentation Products. Chapters 1， 6， 7， 10 were written by Deng Kaiye， Chapter 2 by Fei Yongtao， Chapter 3 by Wang Ying， Chapters 4， 8， 9 by Zhao Xuan， and Chapter 5 by Gao Sujuan. The figures in this book were compiled by Wang Jingwei. Cai Liping， Chen Yating， Xu Yingying， Wu Haiqi and Li Xiaotong participated in the writing process. The final authors of manuscript are Deng Kaiye and Zhao Xuan.
In the process of writing， we have referred to a lot of relevant domestic and foreign literature， and
cited some important conclusions and relevant charts， here to express our heartfelt thanks to the predecessors and colleagues.
Due to the limited level of the editors， we sincerely hope that the colleagues and readers will give
criticism and make correction for the deficiencies existing in the book.
1. 1. 1 Concept of fermentation
It has been thousands of years since people began to apply microorganisms to brew some products，
such as sauce， vinegar， yoghurt， pickle and sufu， etc. The term “fermentation” derives from the Latinterm ‘fervere’ . It originally refers to the phenomenon that yeast produces carbonated bubbles after acting on wort or juice， causing liquid turnover. But it is more than 200 years since people really under?stand the essence of fermentation.
In the middle of the 19th century， Pasteur， a French microbiologist， pointed out that “fermentation
is a kind of respiration process of yeast in anaerobic state” and it is “a form for organism to obtain energy” . Later， he further pointed out that all fermentation is the result of microbial activities， and differ?ent microorganisms can cause different fermentation.
Through the physiological research on anaerobic and aerobic fermentation of many kinds of microor?ganisms， biochemists have found that anaerobic fermentation is an oxidation-reduction reaction of energy generated in microorganisms， and a biochemical process of forming a variety of metabolites as well. During aerobic fermentation， microorganisms undergo many biochemical processes， including anaerobic fer?mentation and aerobic respiration. The redox reaction needs the participation of molecular oxygen， and a series of metabolites are produced at the same time. At this time， fermentation is understood as “ the redox reaction of microbes， that is to obtain the energy needed for growth and survival” .
With the deep understandings for microorganisms， fermentation forms and fermentation products are
emerged continuously. Acids， amino acids， antibiotics， nucleotides， enzyme preparations， vitamins，
polysaccharides， pigments， biopesticides， plant growth promoters， immune systems promoters， single?cell proteins， alkaloids， and other fermentation products have emerged one after another. For this reason， industrial microbiologists defined all the microbial culture processes that produce and accumulate products through biological growth and metabolism as fermentation.
Since the 1970s， with the establishment of cell fusion and gene engineering technology， fermenta?tion engineering has entered a new historical stage. In addition to the natural microbial strains and the
mutant strains obtained by traditional mutation breeding， cell fusion bacteria， gene engineering bacteria，animal and plant cell are also included in the range of fermentation engineering culture. Fermentation engineering has become an open subject formed by interdisciplinary fusion and strong application. It emphasizes the process of using modern biotechnologies such as genetic engineering， cell engineering， protein engineering to produce useful products for human beings.
Therefore， it is suggested that the definition of fermentation should be extended to all processes of
producing products under suitable conditions by using biological cells (including animal， plant and microbial cells). It is passionately believed that the concept of fermentation is always in the process of continuous development and improvement.
1. 1. 2 Fermentation industry and fermentation engineering
Fermentation industry is an industry that uses the growth and metabolism of microorganisms to produce various useful substances. Fermentation industry plays an especially important role in the national
economic industries.
Fermentation engineering is a theory and engineering technology system that produces the various
products through the growth， reproduction， and metabolism of microorganisms. It is a subject that studies the technologies of unit operations and equipment in fermentation industry.
The technologies of unit operations in fermentation engineering mainly includes: breeding and preservation of microbial strains， culture medium and its sterilization， air purification and sterilization of fermentation equipment， strains development， control， detection and analysis of parameters during fermentation process， separation and purification of fermentation products， treatment of waste water and waste
gas， etc.
The main equipment of fermentation industry includes material conveying equipment， material treatment (cooking， saccharification and continuous sterilization) equipment， material heating and cooling
equipment， gas purification equipment， fermentation equipment， detection and analysis equipment，
product separation and purification equipment， etc.
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