基于知识发酵的虚拟学术社区知识共享影响要素与实现机理研究  

The Study on Influencing Factors and Realizing Mechanism of Knowledge Sharing in Virtual Academic Community Based on Knowledge Fermentation Theory

作　　者：王东[1] 刘国亮[1] 

机构地区：[1]吉林大学管理学院

出　　处：《图书情报工作》2013年第13期18-21,139,共5页Library and Information Service

基　　金：吉林大学基本科研业务费哲学社会科学研究项目"基于知识共享的虚拟学术社区交互活动形成机理与促生长机制研究"(项目编号:2012QY035);吉林大学"985工程"项目研究成果之一

摘　　要：以和金生提出的知识发酵为理论基础,从生物发酵和知识共享过程的相似性出发,通过与知识菌株、母体、知识酶、发酵吧等要素进行对比分析,提出虚拟学术社区知识共享的影响要素,同时构建以知识提供、知识发酵和知识存储为阶段的虚拟学术社区知识共享过程模型,并以此为依据,进一步探究虚拟学术社区知识发酵过程以及多主体参与下知识共享的实现机理。The theoretical basis of this paper is knowledge fermenting which is put forward by He Jinsheng. By comparing the similarity of biological fermentation and the process of knowledge sharing, analyzing the characteristic of knowledge strains, knowledge maternal, knowledge enzyme, knowledge fermenting bar in virtual academic community, this paper puts forward the influencing factors and then constructs the process model of knowledge sharing in virtual academic community, according to three stages of knowledge providing, knowledge fermenting, knowledge storage. On this basis, this paper explores the process of knowledge multi-agent participation in virtual academic community. ferment and realization mechanism of knowledge sharing under

关 键 词：知识发酵 虚拟学术社区 知识共享 

分 类 号：G253[文化科学—图书馆学]