发酵学概论.PDF

發酵 學概論 Biochemical engineering is no longer an academic challenge •US: most new professorships are biomolecularly oriented •Europe: moving in same direction –Long searches to find new professors of biochemical engineering –Most comes from industry (Patents, few publications) –Solution: move towards biomolecular focus •Metabolic engineering •Complex control systems to re-engineer eucaryotic cells •Tissue engineering Biotechnology –major sectors New pharma compounds and materials, devices, Agro-efficiency Control systems, gene Food quality therapy Agrochemicals •Pharma Biodegradation End-of-pipe solution •Agriculture New materials Integrated processes •Environment New compounds New processes Biomass •Chemistry Green Chemistry Biofuels •Energy Bioelectricity 經濟部篩選國內具潛力之生化產品 •原料藥與製劑 •菇類保健食品 •血液製品 •益生菌保健食品 •檢驗試劑與檢驗儀器 •食品用酵素 •生物晶片 •免疫食品 •人用疫苗 •傳統發酵食品 •生物農藥 •保健食品 •特用化學品 •酒類製品 •科學化中藥 •香料及化妝品 •食用色素 •機能性素材及食品 什麼是發酵 ？ 發酵 (fermentation) 一詞來自於拉丁語發“ ”(fervere)意為煮沸 描述酵母菌將糖轉變成二氧化碳造成如沸騰之現象 。 巴斯德認為發酵是酵母在無氧狀態下的呼吸過程 。 生物化學上之定義為微生物在無氧時的代謝過程。 現在 ：人