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1、魯東大學(xué)生命科學(xué)學(xué)院2010生物技術(shù)專業(yè)《生物技術(shù)綜合實(shí)驗(yàn)》實(shí)驗(yàn)指導(dǎo)生物技術(shù)綜合實(shí)驗(yàn)實(shí)驗(yàn)指導(dǎo)適用專業(yè)：生物技術(shù)魯東大學(xué)生命科學(xué)學(xué)院編寫：應(yīng)用生物工程教研室2010年organizationalstructure:II.company'smanagementstructure:three,theorganizationalstructuresofdepartments2.organizationalchartoftheDepartmentofhumanresources:3,FinanceDepartmentorganizationalchart:Frameworkrequiredadjustm
2、ent,proposedbythefirstheadoftheheadquartersorbranchesoftheDepartmenthead,GeneralManagermeetingfordiscussionandadoption,approvedbytheGeneralManager,issuedadocumentofficiallyrecognizedbyHeadquarters.Officeworkfunctions1,GeneralOfficeworkGeneralOfficeworktoparticipateinGovernmentAffairs,inchargeofthetr
3、ansactionsoastoimproveserviceandothermajorfeatures,isthebasicguaranteeforenterprisedevelopment,hasanimportantroletopromotethecompany'sdevelopmentprocess.2,andtotaldofunctions2.1foreigncontact:coordinationandgovernmentcompetentsector,andsocialfunctionsinstitutionsofrelationship,establishedgoodofdredg
4、echannel,promotecompanyandsocialfromallwalksoflifeincludingindustryenterpriseofwidelycooperationandfriendlybetween,setgoodofenterpriseimage;2.2systemdeveloped:drafting,andmodified,andperfecttheadministrativemanagementsystem(includingConference,andissueda,and51魯東大學(xué)生命科學(xué)學(xué)院2010生物技術(shù)專業(yè)《生物技術(shù)綜合實(shí)驗(yàn)》實(shí)驗(yàn)指導(dǎo)目錄第一部分
5、、綜合性實(shí)驗(yàn)4綜合項(xiàng)目一、α-淀粉酶產(chǎn)生菌的分離與篩選4實(shí)驗(yàn)一、培養(yǎng)基配制及樣品采集4實(shí)驗(yàn)二、樣品處理及初篩5實(shí)驗(yàn)三、α-淀粉酶產(chǎn)生菌的分離與篩選6綜合項(xiàng)目二、酵母菌的誘變育種8實(shí)驗(yàn)四、培養(yǎng)基配制和菌種活化8實(shí)驗(yàn)五、酵母菌的誘變處理9實(shí)驗(yàn)六、呼吸缺陷型菌株的初篩10實(shí)驗(yàn)七、呼吸缺陷型酵母菌的驗(yàn)證11綜合項(xiàng)目三、谷氨酸發(fā)酵及提取工藝12實(shí)驗(yàn)八、谷氨酸菌種的制備12實(shí)驗(yàn)九、谷氨酸的中糖發(fā)酵及控制13實(shí)驗(yàn)十、發(fā)酵液中谷氨酸的回收及精制15綜合項(xiàng)目四、紅曲發(fā)酵及紅曲色素的提取17實(shí)驗(yàn)十一、紅曲液體菌種的制備17實(shí)驗(yàn)十二、紅曲固體發(fā)酵18實(shí)驗(yàn)十三、紅曲色素的提取及色價(jià)測定19綜合項(xiàng)目五、糖化酶的發(fā)酵和提
6、取………………………………………………….22實(shí)驗(yàn)十四、培養(yǎng)基的配制和菌種活化實(shí)驗(yàn)十五、糖化酶的搖瓶發(fā)酵實(shí)驗(yàn)十六、糖化酶的提取、濃縮、活性測定第二部分：設(shè)計(jì)性實(shí)驗(yàn)25設(shè)計(jì)性實(shí)驗(yàn)要求25設(shè)計(jì)項(xiàng)目一、搖瓶發(fā)酵法生產(chǎn)檸檬酸26設(shè)計(jì)項(xiàng)目二、固體發(fā)酵法生產(chǎn)檸檬酸29設(shè)計(jì)項(xiàng)目三、α-淀粉酶生產(chǎn)32設(shè)計(jì)項(xiàng)目四、酵母細(xì)胞的固定化33第三部分附錄36附錄一、中試發(fā)酵設(shè)備的使用方法36附錄二、氣升式生化反應(yīng)器的使用38附錄三、發(fā)酵液中還原糖的測定方法40附錄四、谷氨酸濃度測定法42附錄五、α-淀粉酶的測定方法43附錄六、糖化型淀粉酶活力的測定45附錄七、檸檬酸的檢測……………………………………………………………4
7、8附錄八原料中粗淀粉的測定……………………………………………………..49organizationalstructure:II.company'smanagementstructure:three,theorganizationalstructuresofdepartments2.organizationalchartoftheDepartmentofhumanresources:3,Financ
