scispace - formally typeset
Search or ask a question
Topic

Solid-state fermentation

About: Solid-state fermentation is a research topic. Over the lifetime, 5311 publications have been published within this topic receiving 113337 citations.


Papers
More filters
Journal ArticleDOI
TL;DR: This review involves production aspects of the seven enzymes: tannases, pectinases, caffeinase, mannanases, phytases, xylanases and proteases, which can be produced by solid state fermentation showing attractive advantages.
Abstract: Food industry represents one of the economic sectors where microbial metabolites have found a wide variety of applications. This is the case of some enzymes, such as amylases, cellulases, pectinases and proteases which have played a very important role as food additives. Most of these enzymes have been produced by submerged cultures at industrial level. Many works in the literature present detailed aspects involved with those enzymes and their importance in the food industry. However, the production and application studies of those enzymes produced by solid state fermentations are scarce in comparison with submerged fermentation. This review involves production aspects of the seven enzymes: tannases, pectinases, caffeinases, mannanases, phytases, xylanases and proteases, which can be produced by solid state fermentation showing attractive advantages. Additionally, process characteristics of solid state fermentation are considered.

63 citations

Journal ArticleDOI
Y.H. Yang1, Bochu Wang1, Qiong Wang1, L.J. Xiang1, C.R Duan1 
TL;DR: In this paper, a microbial consortium of Trichoderma reesei AS3.3711, Aspergillus niger 3.316 and Saccharomyces cerevisiaes AS2.399 was constructed to decomposed rice chaff on the basis of the characters of each microorganism and the mechanism of cellulases.

63 citations

Journal ArticleDOI
TL;DR: Asperigillus niger (RRL isolate) produced about 900 units of glucoamylase/g dry substrate containing fungal biomass in solid-state fermentation using wheat bran mixed with corn flour at 10% w/w ratio as substrate, however, substrates with mixed particle sizes gave comparable yields.

63 citations

01 Aug 2006
TL;DR: In this article, the authors have summarized various research reports and their work on solid state fermentation of apple pomace and the production of value added products and showed that the product (animal feed) could successfully be fed to the poultry after mixing with standard feed in the ratio of 1:1.
Abstract: Food industry in general, generates a large quantity of waste (i.e. peel, seed, pomace, rags, kernels, etc.) which is biodegradable in nature. Due to richness in carbohydrates, dietary fibres and minerals, such wastes have the potential to support the growth of microorganisms involved in the production of various products. Laboratory scale solid state fermentation (SSF) of waste from apple processing industry revealed the possibility of production of several value added products. Solid state fermentation of apple pomace by Saccharomyces cerevisiae and removal of ethanol followed by drying increase the nitrogen and fat content in the fermented and dried apple pomace for use as an animal feed. S. cerevisiae, in sequential interactive culture improve the soluble protein content of the fermented apple pomace. The product (animal feed) could successfully be fed to the poultry after mixing with standard feed in the ratio of 1:1. SSF of apple pomace using Aspergillus niger yield pectin esterase enzyme much more than submerged fermentation. Production of different biocolours by fermentation with Chromobacter sp., Sarcina sp., Rhodotorula sp. and Micrococcus sp. is possible along with citric acid production in SSF by A. niger, all having commercial value. Apple pomace utilization can become a model for the value addition of similar wastes and development of solid state fermenter and downstream processing will go a long way in developing technology from laboratory to pilot scale. In the present paper authors have summarized various research reports and their work on solid state fermentation of apple pomace and the production of value added products.

63 citations

Journal ArticleDOI
TL;DR: The ratio of buffer to wheat bran, incubation temperature and initial pH influence α-amylase production by Bacillus megaterium 16M under solid state fermentation as discussed by the authors.
Abstract: The ratio of buffer to wheat bran, incubation temperature and initial pH influence α-amylase production byBacillus megaterium 16M under solid state fermentation. The enzyme, with pH and temperature optima at 6.0 and 70°C, is formed at a level of 30,000 units/g dry bacterial bran without coproduction of proteases and cellulases.

63 citations


Network Information
Related Topics (5)
Fermentation
68.8K papers, 1.2M citations
89% related
Cellulase
16.1K papers, 479.5K citations
87% related
DPPH
30.1K papers, 759.9K citations
82% related
Bacillus subtilis
19.6K papers, 539.4K citations
81% related
Anaerobic digestion
21.8K papers, 575K citations
81% related
Performance
Metrics
No. of papers in the topic in previous years
YearPapers
2023196
2022382
2021208
2020266
2019293
2018306