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.
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TL;DR: The data indicate the critical importance of the moisture content of the medium in α-amylase production by B. licheniformis M27 in solid-state fermentation systems and are useful in explaining some of the advantages of a solid- state fermentation system over the submerged fermentation process.
Abstract: A large reduction (about 30%–78%) is observed in the production of alpha-amylase by Bacillus licheniformis M27 in standardized wheat bran medium under solid-state fermentation when the moisture content of the medium is higher than the standardized value (65%). However, a surge in enzyme production in the first 24 h of fermentation is observed in media with 75% and 85% moisture. The role of decreased oxygen transfer in reducing enzyme tires by about 78% in the medium containing 95% moisture is evident, since the enzyme tire can be effectively increased by agitating the medium during fermentation. No such limitation in oxygen transfer is evident in medium containing 65% moisture even where incubated under static conditions or when the flask is capped by aluminum foil. The data indicate the critical importance of the moisture content of the medium in α-amylase production by B. licheniformis M27 in solid-state fermentation systems. The results also have several implications of scientific and techno-economic importance and are useful in explaining some of the advantages of a solid-state fermentation system over the submerged fermentation process.
134 citations
TL;DR: The traditional Chinese soy sauce HLFSS contained more complex volatiles and exhibited a richer aromatic profile compared with LSFSS, which showed that the alcoholic, cooked potato-like and caramel-like attributes were significantly higher in HLF SS, while LSF SS exhibited significantly higher sour and burnt attributes.
134 citations
01 Jan 2017
TL;DR: In this chapter, classification and microbial resources, microbial production, and industrial applications of a group of industrially used microbial enzymes, such as carbohydrases, proteases and lipases, are described.
Abstract: A large variety of microorganisms produce potent biocatalysts as enzymes which vary in their microbial sources, chemical properties, and mechanisms. Usually, microbial enzymes catalyze the reactions of hydrolysis, oxidation, or reduction. Microbial enzymes have different active site motifs targeting diversified substrates. They may catalyze the reaction by completely different mechanisms even when they belong to the same class. Microbial enzymes are mainly produced by submerged fermentation and solid state fermentation. The enormous diversity of microbial enzymes makes them an interesting group of products for application in many areas such as agricultural, chemical industry, food processing industry, textile industry, pharmaceuticals, wood processing industry, analytical applications, cosmetics, and environmental pollution control, such as bioremediation and biodegradation. In this chapter, classification and microbial resources, microbial production, and industrial applications of a group of industrially used microbial enzymes, such as carbohydrases, proteases and lipases, are described.
134 citations
TL;DR: The results of enzyme application with recycled paper clearly indicated that the effective use of enzymes in fiber separation could reduce the cost of carton paper production.
134 citations
TL;DR: Light is shed on the rapid bioproduction of fungal cellulase and hemicellulase using low cost waste, apple pomace as substrate when supplemented with different inducers by Aspergillus niger NRRL-567.
134 citations