Showing papers on "Solid-state fermentation published in 1979"

Mushrooms: Single Cell Protein from Cellulose

Abstract: Publisher Summary This chapter discusses the use of mushrooms, technology of mushroom cultivation, log mushroom culture and semi-composted mushroom culture. Mushrooms and other macromycetes are the oldest microbial (single cell protein) food for man and undoubtedly were the first solid state fermentation. Most mushroom production is by mixed or pasteurized culture techniques; however, some is essentially pure culture technique. Commercial practice and even most research reported in the last few years seems relatively primitive compared to submerged cultures in the fermentation industry; however, submerged culture of mushrooms has not proven to be commercially viable. Solid state culture appears to be the most suitable method for cultivating the macromycetes. In general, mushroom culture and solid state fermentation is an area where great advances seem possible. It is likely that it will become of greater importance in the production of enzymes, antitumor compounds and antibiotics, as well as food and feed. Mushroom science and technology have been of importance to the history of fermentation technology. Humfeld was responsible for the mechanically agitated fermentor, which is presently, the central hardware of the fermentation industry.