第八章微生物生态与生态工程20.pptVIP

10 levels in the biological research Biosphere（生物圈） Ecosystem（生态系统） Community（群落） Population（种群） Individual Organ Tissue Cell Organelle molecule biosphere Hydrosphere Lithosphere atmosphere Aquatic ecosystem Producer——cyanobacteria and algae Consumer——human and animals Decomposer——bacteria and plankton（浮游生物） Limits of tolerance (耐受限度) The range of a certain ecological factor from the maximun to the minimum that the microbe can withstand for example, the pH limited for the mould is 1.5~10. Food as a special microbial ecosystem Heterologous Surface environment , biofilm and nata (纳塔) Nutritional provision Biomass and growth rate Population relationships community succession Population relationships of microbes Predation(捕食) Parasitism(寄生) Competition(竞争) Smensalism(偏害或拮抗) Synergism(共生) Mutualism (互生) Commensalisms(偏利) Neutralism(中性) Extreme microorganism in food Halophiles Thermophiles and hyperthermophiles Psychrophiles Radiodurans Acidophiles Basophiles Barophiles psychrophiles Ecological engineering Definition features Application in alcohol beverage brewing Innovation of liquor brewing technique using microbial ecological principles  Different flavor and styles of liquor Aromatic style 浓香型 complex aromatic style 酱香型(复合香味) Faint scent style 清香型 Rice flavor style 米香型 * * Chapter 8 microbial ecology and ecological engineering Microbial ecology is a science designed to study the interaction between and the environment which is consisted of two parts——biosurrounding and non-bio surrounding . microbes Microflora or normal flora（微生物区系或正常菌群） Ecosystem is a system formed by the living creatures in a certain sphere and their closely related non-biological surroundings. In the system, the material and the energy is constantly circulated between the creatures and between the creatures and the environment, thus form a self-sustainable, relatively stable and independent integrated system. Research ran