New developments in solid state fermentation: I-bioprocesses and products.

Application of solid-state fermentation to food industry—A review

Summary Over the past few years, the increasing demand for natural products in the food industry has encouraged remarkable efforts towards the development of biotechnological processes for the production of flavour compounds. The present paper reviews the recent major achievements reported in this field, with a special emphasis on the potential lying in plant cell, microbial cultures and enzyme technology for the production of a wide range of flavours. The use of solid-state fermentation as a means to improve economical feasibility of these processes is also considered.

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Production of Food Aroma Compounds: Microbial and Enzymatic Methodologies

Overview of applied solid-state fermentation in Brazil

Sensors and measurements in solid state fermentation: a review

The oxygen uptake rate (OUR) was studied in a solid state fermentation process of dried citrus peel with the strain Aspergillus niger QH-2 in order to obtain the growth estimation of the microorganism in the system.



The relationship between OUR, the maintenance coefficient (m) and the yield for oxygen consumption YO2 allows the estimation of the biomass rate if we consider that both parameters are not constants in some periods of the process.



It was estimated that in the first 24th the strain has an specific growth rate of 0.174 h−1 with values for YO2 and m in the order of 2.84 g-cell/g-oxygen and 0.006 g-oxygen/g-cell ·h respectively.

A mathematical approach for the estimation of biomass production rate in solid state fermentation

The protein enrichment of sugar cane by solid state fermentation employing Aspergillus niger was optimized in a packed bed column using a two Factor Central Composit Design α = 2, considering as independent factors the particles diameter corresponding to different times of grinding for a sample and the air flow rate. It was significative for the air flow rate (optimum 4.34 VKgM) and the particle diameter (optimum 0.136 cm).



The average particle size distribution, shape factor, specific surface, volume-surface mean diameter, number of particles, real and apparent density and hollowness for the different times of grinding were determined, in order to characterize the samples.

J. A. Rodriguez Leon

Papers

A mathematical approach for the estimation of biomass production rate in solid state fermentation

Optimization of solid state fermentation of sugar cane by aspergillus niger considering particles size effect