What are the fermentation engineering products?

Question 1: What are the traditional fermented products? Wine sauce, soy sauce, vinegar, fermented bean curd, yogurt, pickles, fermented tea cakes, steamed bread feed, etc.

At present, fermentation products include antibiotics, insulin vaccine, interleukin -2, anti-friend, amino acids, fructose syrup, citric acid and malic acid, single cell protease and so on.

In fact, modern and traditional are somewhat the same, but modern has used many means to make the output stable and efficient.

Question 2: What are fermentation engineering products in daily necessities? You can encyclopedia it. It's done. Mainly monosodium glutamate, wine, vinegar and soy sauce, belonging to brewing technology. And antibiotics, organic acids, amino acids, vitamins, SCP, etc. Belonging to controlled fermentation or reaction engineering. As for those cutting-edge things, there are very few in reality. Not to mention steamed bread, bread and yogurt, they belong to the category of food science.

Question 3: What is fermentation engineering? What are the types of fermentation engineering for fermented products? It is a technical system that uses the specific characteristics and functions of microorganisms to produce useful substances through modern engineering technology or directly apply them to industrial production. It is a fermentation technology that combines traditional fermentation with modern new technologies such as DNA recombination, cell fusion, molecular modification and transformation.

The types of fermentation products are: amino acid fermentation, organic acid fermentation, antibiotic fermentation, alcohol fermentation, vitamin fermentation and so on.

Question 4: What is fermentation engineering? A

Traditional fermentation engineering is the natural fermentation of impure microorganisms, or the industrial fermentation of pure microorganisms is called traditional fermentation engineering. For example, beer is fermented by beer yeast (a unicellular fungus) in barley malt and hops (the female flower of hops). In the production of alcoholic beverages, grains or fruits (grapes, litchi, etc. ) is usually fermented by different microorganisms (yeast, Aspergillus, etc.). ) and processed into different wines. The yogurt that children like to eat is also fermented by adding lactic acid bacteria to fresh milk. Vinegar and sauce are also traditional condiments in China. Vinegar is made from starch materials such as rice, wheat and sorghum. Or directly ferment with acetic acid bacteria alcohol. Sauce is a condiment with good color, fragrance and taste, which is made from wheat, bran, soybean and other raw materials through the synergistic effect of various microorganisms (Aspergillus, yeast and bacteria). Soy sauce must be cooked and disinfected before eating.

What is fermentation engineering in biotechnology?

Fermentation refers to the process of manufacturing industrial raw materials or industrial products by microorganisms. According to the characteristics of various microorganisms, the process of converting a variety of low-value raw materials into different products by biocatalysis (enzyme) under aerobic or anaerobic conditions. Fermentation techniques such as wine making, sauce making and vinegar making have existed since ancient times. The rise of American antibiotic industry in the mid-1940s, the large-scale production of penicillin and the fermentation of glutamic acid (monosodium glutamate) in Japan greatly promoted the development of fermentation engineering. In the 1970s, the production of single-cell protein from petroleum made the fermentation project transition from simply relying on carbohydrates (starch) to non-carbohydrates, and from simply relying on agricultural products to exploiting mineral resources, such as natural gas, alkanes and other raw materials. With the development of genetic engineering in the early 1980s, people can design and cultivate various engineering bacteria as needed, which can greatly improve the product quality of fermentation engineering, save energy and reduce consumption, and realize a new revolution in fermentation technology.

Fermentation engineering mainly includes the cultivation and breeding of strains, the optimization of fermentation conditions, the design and automatic control of fermentation reactors, and the separation, purification and refinement of products. In addition to the food industry, the development of chemical industry, medicine, metallurgy, energy development, sewage treatment, anti-corrosion and mildew prevention has also brought new development prospects to fermentation engineering.

Question 5: What is a fermentation engineering product and how to produce it? Protein. Antibiotics. Keywords microbial cells, alcohol,

Fermentation, of course, is mainly fermentation. Some fungi are anaerobic and some are aerobic. It is very important to control the floating process of fermentation. Specifically, I want to go to the Party School Xinhua Bookstore to read related books.

Question 6: Briefly describe the application of fermentation engineering in human production and life, as well as in pharmaceutical industry: Based on fermentation engineering technology, a wide variety of drugs have been developed, such as human growth hormone, recombinant hepatitis B vaccine, some kinds of monoclonal antibodies, interleukin -2, anti-hemophilia factors, etc.

2. Application in food industry: There are mainly three types of products. One is to produce traditional fermented products, such as beer, fruit wine and vinegar. The second is to produce food additives; The third is to help solve the food problem. [2]

3. Application in the field of environmental science: microbial reinforcement in sewage treatment.

Hope to adopt

Question 7: What is fermentation engineering? I definitely say that BCD A does not belong to engineering production. BC doesn't explain common sense. Only B 1 and B 12 in vitamin d are completely produced by biological fermentation. Others are chemical synthesis or semi-synthesis ... Is the question the other way around?

Question 8: What products are obtained by microbial fermentation? The use of microbial fermentation to produce the products we need has existed since ancient times. 3000 years ago, there were alcoholic beverages produced by fermenting barley with microorganisms in the two river basins, similar to the current beer. China also used microorganisms to produce alcohol, soy sauce, vinegar and other products more than 2,000 years ago. Since then, sauerkraut, sufu and yogurt have also appeared one after another. In modern times, with the improvement of understanding of microorganisms, microbial fermentation provides us with more products.

There are beer, white wine, yellow wine, wine, fruit wine and so on in the drinks.

Among the foods, there are sauerkraut, fermented bean curd, yogurt, soy sauce, vinegar and monosodium glutamate.

There are amino acids, organic acids, amylases, proteases, xylanases, lipases, ethanol, acetaldehyde, acetic acid, propanol, acetone, butanol, methane (i.e. biogas), nucleotides and so on in the chemical industry.

The application of microorganism in medicine belongs to modern biotechnology. Penicillin was the first, and then various antibiotics emerged one after another, most of which were produced by actinomycetes. And vitamin c, vitamin e and so on. Now, interferon products produced by monoclonal antibodies have also been applied in clinic. Used in gene recombination technology, the genes of other organisms are introduced into microorganisms, resulting in many drugs with low yield and difficult extraction, such as paclitaxel.

In a word, the industrial application technology of microorganism is one of the fastest developing and most promising industries.