降血脂溶栓保健啤酒的初步研究发酵工程专业论文.docxVIP

coherence test，and the cohesion is moderate；the fermentation rate，the real degree of fermentation and the appearance of the degree of fermentation of the two bacteria basically the same in the fermenting power experiments. This shows that the fermentation performance of the two bacteria are basically the same, and transferred to the plasminogen gene of Saccharomyces cerevisiae fermentation performance has little effect. After the beer main fermentation is complete，after The fermentation broth of treatment Measure the Absorbance at the wavelength 595nm，then into the curve of standard protein，we can get the content of plasminogen in the beer fermentation broth as 125.14U/ml. Key words： Health beer；Saccharomyces cerevisiae；Plasminogen gene；Fermentation characteristics；Expression Directed by: Prof. DUAN Kaihong Applicant for Master degree: LUO Jianhui (Fermentation Engineering) (College of life science，Inner Mongolia Agricultural University，Huhhot 010018, China) 目 录 HYPERLINK \l _bookmark0 1 前言 1 HYPERLINK \l _bookmark1 1.1 保健啤酒的概述 1 HYPERLINK \l _bookmark2 1.1.1 保健啤酒的前景 1 HYPERLINK \l _bookmark3 1.1.2 保健啤酒的研究现状 2 HYPERLINK \l _bookmark4 1.2 血栓的形成与溶解机制 2 HYPERLINK \l _bookmark5 1.2.1 血栓的形成 2 HYPERLINK \l _bookmark6 1.2.2 血栓的溶解机制 3 HYPERLINK \l _bookmark7 1.3 溶栓剂的研究进展 4 HYPERLINK \l _bookmark8 1.3.1 第一代溶栓剂 4 HYPERLINK \l _bookmark9 1.3.2 第二代溶栓剂 5 HYPERLINK \l _bookmark10 1.3.3 第三代溶栓剂 5 HYPERLINK \l _bookmark11 1.4 酵母表达系统 5 HYPERLINK \l _bookmark12 1.5 纤溶酶的来源及研究进展 6 HYPERLINK \l _bookmark13 1.5.1 纤溶酶的来源 6 HYPERLINK \l _bookmark14 1.5.2 纤溶酶的研究进展 6 HYPERLINK \l _bookmark15 1.6 本研究的目的及意义 7 HYPERLINK \l _bookmark16 1.7 本研究的主要内容及目标 7 HYPERLINK \l _bookmark17 2 试验材料和方法 8 HYPERLINK \l _bookmark18 2.1 试验材料 8 HYPERLINK \l _bookmark19 2.1.1 菌株的来源 8 HYPERLINK \l _bookmark20 2.1.2 主要仪器 8 HYPERLINK \l _bookmark21 2.1.3 主要试剂 8 HYPERLINK \l _bookmark22 2.2 方法 9 HYPERLINK \l _bookmark23 2.2.1 含纤溶酶基因表达载体的质粒提取 9 HYPERLINK \l _bookmar