Starting with a brief history of solid-state fermentation (SSF), major aspects of SSF are reviewed, which include factors affecting SSF, biomass, fermentors, modeling, industrial microbial enzymes, organic acids, secondary metabolites, and bioremediation. Physico-chemical and environmental factors such as inoculum type, moisture and water activity, pH, temperature, substrate, particle size, aeration and agitation, nutritional factors, and oxygen and carbon dioxide affecting SSF are reviewed. The advantages of SSF over Submerged Fermentation (SmF) are indicated, and the different types of fermentors used in SSF described. The economic feasibilities of adopting SSF technology in the commercial production of industrial enzymes such as amylases, cellulases, xylanase, proteases, phytases, lipases, etc., organic acids such as citric acid and lactic acid, and secondary metabolites such as gibberellic acid, ergot alkaloids, and antibiotics such as penicillin, cyclosporin, cephamycin and tetracyclines are highlighted. The relevance of applying SSF technology in the production of mycotoxins, biofuels, and biocontrol agents is discussed, and the need for adopting SSF technology in bioremediation of toxic compounds, biological detoxication of agro-industrial residues, and biotransformation of agro-products and residues is emphasized.

Solid-State Fermentation Systems—An Overview

http://www.ejbiotechnology.info/content/vol1/issue3/full/9/9.PDF

General and microbiological aspects of solid substrate fermentation

Recent process developments in solid-state fermentation

Engineering aspects of solid state fermentation

The role of water in solid-state fermentation

A new culture method is described to study the growth of Aspergillus niger on cassava meal in the solid state. This method uses preparations of the cooked starchy substrate as a homogeneous granulated product containing spores, salts and water. An incubation device aerates the mass with humidified air at a controlled temperature. Homogeneous development of mycelia, without sporulation, occurred in the substrate mass. From physiological studies, optimal conditions for A. niger growth on cassava in the solid state were 50–55% moisture, 35°C, a nitrogen source comprising 60% ammonium and 40% urea (on a nitrogen basis) and 2×107 spores/g of substrate. Growth kinetics were established and changes in pH, protein, carbohydrate and water content were determined during the incubation. Growth rate and yield were quite similar to those described in the literature for A. niger cultivated in liquid media under optimal conditions.

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Culture Method to Study Fungal Growth in Solid Fermentation

Amylolytic enzymes produced by a strain ofAspergillus niger cultivated on cassava starch in liquid or solid culture were found to be mainly glucoamylases. For the same initial amount of substrate, the glucoamylase activity increased even after 60 h of culture on solid medium whereas it decreased in liquid culture. Some characteristics of the amylases produced in both culture conditions were compared. The pH optima for enzymes produced in solid and liquid cultures were 4.5 and 5.0 respectively. Glucoamylase synthetized in solid cultures was significantly more thermostable than that from liquid culture and was maximally active at 70°C compared to 50°C for the enzyme from liquid cultures. The Km values expressed as mg soluble starch/100 ml were 0.1% for crude enzyme from solid culture and 0.057% for crude enzyme from liquid culture.

Didier Alazard

Papers

Culture Method to Study Fungal Growth in Solid Fermentation

Comparative study of amylolytic enzymes production byAspergillus niger in liquid and solid-state cultivation