酶的发酵工程 Chapter 2 Production of Enzyme.pptVIP

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * (2) Culture Methods Suspension culture Immobilization culture -Adsorption -Entrapment (3) Environmental Factors Temperature ：36.5℃. pH：7.0-7.6 Osmotic pressure Oxygen Review Questions * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Monod equation μ: specific growth rate coefficient μmax： maximum growth rate coefficient S： concentration of limiting nutrient Ks： Monod coefficient Synchronization biosynt