生物工程学和发酵技术

生物工程是应用生物有机体,生物系统或生物过程来制造工业产品的学科。生物工程在应用微生物方面有很悠久的历史。例如酿酒,发酵乳制品奶酪、酸乳等。目前又在发酵罐设计,发酵工艺,酶技术及遗传工程方面具有令人振奋的进展。生物工程学着重微生物学,生物化学和化学工程的结合,并直接付之实用。本综述主要介绍生物工程中几个同发酵有关的内容,即:微生物技术、酶技术及发酵枝术。

BIOTECHNOLOGY and FERMENTATION TECHNOLOGY

Biotechnology has been defined as a subject that uses biological organism, systems or processes to manufacture industrial products. Biotechnology is in reality a subject of great antiquity, having its origin in aneient microbial processes such as brewing, wine making, and fermented milk products as cheese and yoghurts. However, new developments in fermenter design and fermentation processes, in enzyme technology and more recently in genetic engineering have introdced new and exciting dimensions to the subject. In particular, bioteehnology stresses the integration of microbiology, biochemistry and chemical process or engineering, but above all, it is directed to application. This review attempts to highlight some of the important biological components of biotechnology i.e. microbial technology, enzyme technology and fermentation technology.