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.

Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing

Abstract: Fermentation microbiota is specific microorganisms that generate different types of metabolites in many productions. In traditional solid-state fermentation, the structural and functional changes in core microbiota influence the quality and quantity of products. As typical food fermentation, Chinese Maoti-flavor liquor production has the particular mechanism with complex microorganisms and wide variety of metabolites. However, it remains unclear that species succession and function shift of core microbiota in this traditional food fermentation. Here, high-throughput amplicons (16S rRNA gene amplicons sequencing and internal transcribed space amplicons sequencing) and metatranscriptomics sequencing technologies are combined to reveal the structure and function of core microbiota in Chinese Maoti-flavor liquor production. In addition, ultra-performance liquid chromatography and headspace-solid phase microextraction-gas chromatography-mass spectrometer are employed to quality and qualitative analysis the major flavor metabolities. Amplicons analysis indicates species distribution of core micorbiota includes 10 fungal and 11 bacterial genera. Besides, metatranscriptomic analysis indicates pyruvate metabolism in yeasts (genera Pichia, Schizosaccharomyces, Saccharomyces and Zygosaccharomyces) and lactic acid bacteria (genus Lactobacillus) reflects different stages in production of flavor components. Overall, these findings have shown that there are two stages in production. Stage I is high-level alcohol (ethanol) production period that genus Schizosaccharomyces serves as the core functional microorganism. Stage II is high-level acid (lactic acid and acetic acid) production period that genus Lactobacillus serves as the core functional microorganism. Furthermore, functional shift from genus Schizosaccharomyces to genus Lactobacillus drives flavor components conversion from alcohol (ethanol) to acid (lactic acid and acetic acid) in Chinese Maotai-flavor liquor production. This study provides new attempts to understand the effects of core functional microbiota in Chinese Maotao-flavor liquor production and explore the fermentation microbiota under different environmental conditions further.

A Review on Bioconversion of Agro-Industrial Wastes to Industrially Important Enzymes

Abstract: Agro-industrial waste is highly nutritious in nature and facilitates microbial growth. Most agricultural wastes are lignocellulosic in nature; a large fraction of it is composed of carbohydrates. Agricultural residues can thus be used for the production of various value-added products, such as industrially important enzymes. Agro-industrial wastes, such as sugar cane bagasse, corn cob and rice bran, have been widely investigated via different fermentation strategies for the production of enzymes. Solid-state fermentation holds much potential compared with submerged fermentation methods for the utilization of agro-based wastes for enzyme production. This is because the physical–chemical nature of many lignocellulosic substrates naturally lends itself to solid phase culture, and thereby represents a means to reap the acknowledged potential of this fermentation method. Recent studies have shown that pretreatment technologies can greatly enhance enzyme yields by several fold. This article gives an overview of how agricultural waste can be productively harnessed as a raw material for fermentation. Furthermore, a detailed analysis of studies conducted in the production of different commercially important enzymes using lignocellulosic food waste has been provided.