Journal ArticleDOI
Water and glucose gradients in the substrate measured with NMR imaging during solid-state fermentation with Aspergillus oryzae.
TLDR
The results demonstrate that NMR can play an important role in quantitative analysis of water and glucose gradients at the particle level during solid-state fermentation, which is needed to improve the understanding of the response of fungi to this nonconventional fermentation environment.Abstract:
Gradients inside substrate particles cannot be prevented in solid-state fermentation. These gradients can have a strong effect on the physiology of the microorganisms but have hitherto received little attention in experimental studies. We report gradients in moisture and glucose content during cultivation of Aspergillus oryzae on membrane-covered wheat-dough slices that were calculated from 1H-NMR images. We found that moisture gradients in the solid substrate remain small when evaporation is minimized. This is corroborated by predictions of a diffusion model. In contrast, strong glucose gradients developed. Glucose concentrations just below the fungal mat remained low due to high glucose uptake rates, but deeper in the matrix glucose accumulated to very high levels. Integration of the glucose profile gave an average concentration close to the measured average content. On the basis of published data, we expect that the glucose levels in the matrix cause a strong decrease in water activity. The results demonstrate that NMR can play an important role in quantitative analysis of water and glucose gradients at the particle level during solid-state fermentation, which is needed to improve our understanding of the response of fungi to this nonconventional fermentation environmentread more
Citations
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A review of recent developments in modeling of microbial growth kinetics and intraparticle phenomena in solid-state fermentation
TL;DR: The current article reviews the advances that has been made in both the empirical- and mechanistic-type kinetic models and discusses the insights that have been achieved through the modeling work and the improvements to models that will be necessary in the future.
Journal ArticleDOI
Modeling conversion and transport phenomena in solid-state fermentation: a review and perspectives
TL;DR: This review critically evaluates the proposed models ofSSF and their experimental validation and important issues that need to be resolved for improved modeling of SSF are discussed.
Journal ArticleDOI
Potential of biofilm-based biofuel production
Zhi-Wu Wang,Shulin Chen +1 more
TL;DR: Advantages of biofilms include concentration of cell-associated hydrolytic enzymes at the biofilm–substrate interface to increase reaction rates, a layered microbial structure in which multiple species may sequentially convert complex substrates and coferment hexose and pentose as hydrolysates diffuse outward, and the possibility of fungal–bacterial symbioses that allow simultaneous delignification and saccharification.
Journal Article
Why Solid-State Fermentation Seems to be Resistant to Catabolite Repression?
TL;DR: A critical review of the phenomenon of resistance to catabolite repression of enzyme synthesis by solid-state fermentation (SSF) has been made and two alternative mathematical models are presented to explore the feasibility of those hypotheses and to help the planning of future experiments in order to understand the microscopic physiology of SSF.
Book
Modern Solid State Fermentation
TL;DR: This chapter clarifies the connotation and the status quo of solid-state fermentation and emphasizes the basic theory of biology and the principles of regulation and the transfer process.
References
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Book
Handbook of indigenous fermented foods
TL;DR: Introduction to indigenous fermentation foods: Indonesian temple and related fermentations - protein-rich vegetarian meat substitutes indigenous fermented foods involving an acid fermentation preserving and enhancing organoleptic and nutritional qualities of fresh foods indigenous fermented Foods involving an alkaline fermentation.
Journal ArticleDOI
Predicting fungal growth: the effect of water activity on Aspergillus flavus and related species.
TL;DR: Growth of four species belonging to Aspergillus Section Flavi was studied at 30 degrees C at ten water activities to predict colony growth rates at any aw within the range tested.
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.
Journal ArticleDOI
Temperature control in a continuously mixed bioreactor for solid‐state fermentation
TL;DR: This work shows that continuous mixing provides promising possibilities for simultaneous control of temperature and moisture content in solid-state fermentation on a large scale and reduces the need for evaporative cooling in the paddle mixer.