Biology - Elective Module 1: Practical Biotechnology (1) Traditional fermentation techniques are widely used, and fruit wines and vinegars are common examples. When the fermentation device consists of

Biology - Elective Module 1: Practical Biotechnology (1) Traditional fermentation techniques are widely used, and fruit wines and vinegars are common examples. When the fermentation device consists of fruit (1) Fruit wine production needs to be carried out in the absence of oxygen and at a temperature of 18 ℃ to 25 ℃, while the production of fruit vinegar should be carried out in the presence of oxygen and at a temperature of 30 ℃ to 35 ℃, so when the fermentation device from the fruit wine to vinegar, first of all, we must increase the temperature of the fermentation and pay attention to the timing of the filling port through the aeration.

(2) Microbial medium is usually autoclaved, i.e., under the condition of pressure of 100kPa and temperature of 121℃, it is sterilized for 15 to 30mins, and then when the medium cools down to 50℃, it is poured onto a flat plate near the flame of alcohol lamp.

(3) chrysanthemum tissue culture, generally choose the unflowering plants of the upper part of the stem of the newly sprouted lateral branches; generally will be pH control at about 5.8, the temperature is controlled at 18 to 22 ℃, and 12h a day of light. the key factor in determining the plant dedifferentiation and dedifferentiation of the plant is the type and proportion of phytohormones, in particular, the synergistic effect of growth hormones and cytokinins is very important in the process of tissue culture. The

(4) According to the characteristics of plant raw materials, the extraction methods of plant aromatic oils are distillation, pressing and extraction. Extraction of orange peel essential oil, often using the pressing method. In order to improve the oil rate, the need to dry citrus peels to remove water, and soaked in lime water.

The answer is:

(1) fermentation temperature? Aerating

(2) 12150

(3) Unflowering 5.8 dedifferentiation and redifferentiation

(4) Pressing? Limewater