Journal ArticleDOI
Maintenance of heat and water balances as a scale-up criterion for the production of ethanol by Schwanniomyces castellii in a solid state fermentation system
Gerardo Saucedo-Castañeda,B.K. Lonsane,M.M. Krishnaiah,J.M. Navarro,Sevastianos Roussos,Maurice Raimbault +5 more
TLDR
The scale-up of column fermenters for ethanol fermentation from sugar cane bagasse by Schwanniomyces castellii CBS 2863 by 6 to 410 scale factors from 10 g moist substrate size was achieved efficiently by maintaining heat and water balances in the media.About:
This article is published in Process Biochemistry.The article was published on 1992-03-01. It has received 85 citations till now. The article focuses on the topics: Industrial fermentation & Ethanol fermentation.read more
Citations
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Journal ArticleDOI
New developments in solid state fermentation: I-bioprocesses and products.
TL;DR: SSF processes offer potential advantages in bioremediation and biological detoxification of hazardous and toxic compounds and appear to be a promising one for the production of value-added ‘low volume-high cost’ products such as biopharmaceuticals.
Journal ArticleDOI
General and microbiological aspects of solid substrate fermentation
TL;DR: The solid substrates and their basic macromolecular compounds are detailed in relation to this complex and heterogeneous system and their advantages and disadvantages as compared to LSF are presented.
Journal ArticleDOI
Some engineering aspects of solid-state fermentation
TL;DR: In this article, the authors present an overview of these developments emphasizing important aspects such as mass and heat transfer, design, scale-up, monitoring and control of solid-state fermentations.
Journal ArticleDOI
New developments in solid-state fermentation: II. Rational approaches to the design, operation and scale-up of bioreactors
TL;DR: In this paper, the authors focus on the advances in understanding that have come from this modeling work, and the insights it has given us into bioreactor design, operation and scale-up.
Journal ArticleDOI
Scale-up strategies for solid state fermentation systems
B.K. Lonsane,Gerardo Saucedo-Castañeda,Maurice Raimbault,Sevastianos Roussos,Gustavo Viniegra-González,N. P. Ghildyal,M. Ramakrishna,M.M. Krishnaiah +7 more
TL;DR: In this article, scale-up strategies for solid state fermentation systems are discussed and the development of well-founded scaleup criteria, such as those for submerged fermentation processes, is vital for extensive commercialization of solid state fermentation systems.
References
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Journal ArticleDOI
Engineering aspects of solid state fermentation
TL;DR: The work carried out at the Central Food Technological Research Institute, Mysore, on the development of a large-scale solid state fermenter, comparative cost estimation of SSF and submerged fermentation as well as development of know-how for production of a variety of food enzymes, has led to the commercial exploitation of the technology by industry as mentioned in this paper.
Journal ArticleDOI
Heat transfer simulation in solid substrate fermentation
Gerardo Saucedo-Castañeda,Mariano Gutiérrez-Rojas,G. Bacquet,Maurice Raimbault,Gustavo Viniegra-González +4 more
TL;DR: A mathematical model was developed and tested to simulate the generation and transfer of heat in solid substrate fermentation (SSF) and it was shown that conduction through the fermentation fixed bed was the main heat transfer resistance.
Book ChapterDOI
Production of bacterial thermostable alpha-amylase by solid-state fermentation: a potential tool for achieving economy in enzyme production and starch hydrolysis.
B. K. Lonsane,M V Ramesh +1 more
TL;DR: It is established that the liquefaction and partial saccharification of starch by bacterial thermostable α-amylase is one of the most cost intensive unit operations, chiefly because of the cost of the enzyme.
Journal ArticleDOI
Critical importance of moisture content of the medium in alpha-amylase production by Bacillus licheniformis M27 in a solid-state fermentation system
M. V. Ramesh,B. K. Lonsane +1 more
TL;DR: The data indicate the critical importance of the moisture content of the medium in α-amylase production by B. licheniformis M27 in solid-state fermentation systems and are useful in explaining some of the advantages of a solid- state fermentation system over the submerged fermentation process.
Journal ArticleDOI
Isolation and physiological study of an amylolytic strain of Lactobacillus plantarum
TL;DR: An amylolytic lactic acid bacterium identified as Lactobacillus plantarum was isolated from cassava roots during reting andufficient enzyme was synthesized and starch hydrolysis was not a limiting factor for growth.