Journal ArticleDOI
Recent process developments in solid-state fermentation
TLDR
Solid-state fermentation has gained renewed interest and fresh attention from researchers owing to its importance in recent developments in biomass energy conservation, in solid waste treatment and in its application to produce secondary metabolites as discussed by the authors.About:
This article is published in Process Biochemistry.The article was published on 1992-03-01. It has received 514 citations till now. The article focuses on the topics: Solid-state fermentation & Energy source.read more
Citations
More filters
Book
Solid-state fermentation
TL;DR: Solid-state fermentation has emerged as a potential technology for the production of microbial products such as feed, fuel, food, industrial chemicals and pharmaceutical products and with continuity in current trends, SSF technology would be well developed at par with submerged fermentation technology in times to come.
Journal ArticleDOI
Biotechnological potential of agro-industrial residues. I: sugarcane bagasse
TL;DR: In this paper, the authors reviewed the recent developments on processes and products developed for the value addition of sugarcane bagasse through the biotechnological means, focusing on more recent developments of the past 8-10 years.
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
Application of solid-state fermentation to food industry—A review
TL;DR: In this article, the application of SSF to the production of several metabolites relevant for the food processing industry, centred on flavors, enzymes (α-amylase, fructosyl transferase, lipase, pectinase), organic acids (lactic acid, citric acid) and xanthan gum.
Journal ArticleDOI
Biotechnological potential of agro-industrial residues. II: cassava bagasse
Ashok Pandey,Carlos Ricardo Soccol,Poonam Singh Nee Nigam,Vanete Thomaz Soccol,Luciana Porto de Souza Vandenberghe,Radjiskumar Mohan +5 more
TL;DR: A review of the developments in processes and products developed for the value addition of cassava bagasse through biotechnological means can be found in this paper, where the authors reviewed the development in processes, products, and processes and processes for value addition.
References
More filters
Book ChapterDOI
Water Relations of Food Spoilage Microorganisms
TL;DR: In this paper, the authors considered the effects of the status of the water in the solution or substrate on the growth of molds, yeasts, and bacteria and to what extent these findings are applicable to all microorganisms.
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
Culture Method to Study Fungal Growth in Solid Fermentation
Maurice Raimbault,Didier Alazard +1 more
TL;DR: In this article, a new culture method was described to study the growth of Aspergillus niger on cassava meal in the solid state using preparations of the cooked starchy substrate as a homogeneous granulated product containing spores, salts and water.
Journal ArticleDOI
The effects of moisture and temperature on growth and spore germination in some fungi.
TL;DR: All the isolates were most tolerant of low water activity at temperatures close to the optimum but in some species the optimum and maximum temperatures were higher at reduced water activity.
Journal ArticleDOI
A millennium of fungi, food, and fermentation.
TL;DR: Procedures for the pure culture preparation of some fermented but nonalcoholic foods are outlined, including tempeh, ragi, sufu, shoyu, ang-kak, tea fungus, and miso.