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: In this article, the typical solid-state fermentation (SSF) process is discussed, with a focus on Chinese vinegars, especially those that are prepared through solid state fermentation, and possible ways to improve the traditional vinegar production process are discussed.
Abstract: China uses solid-state fermentation (SSF) processes on a large scale for products such as vinegar, Chinese distilled spirit, soy sauce, Furu, and other national foods that are consumed around the world. In this article, the typical SSF process is discussed, with a focus on Chinese vinegars, especially those that are prepared through solid-state fermentation. Six well-known types are discussed in detail. Finally, possible ways to improve the traditional vinegar production process are discussed. The article discloses Chinese information about solid-state vinegar fermentation that otherwise would be inaccessible to Western scientists due to language barriers.
101 citations
TL;DR: In this article, the authors investigated the production of ethanol from mahula (Madhuca latifolia L.) flowers by Saccharomyces cerevisiae in solid-state fermentation.
100 citations
TL;DR: It is suggested that even with airflows as high as one volume per volume per minute, up to 85% of the enzyme produced by the microorganism can be denatured by the end of the fermentation, highlighting the extra care that must be taken in scaling up solid-state fermentation processes for the production of thermolabile products.
100 citations
TL;DR: Bioreactor designs and their use for protein production under solid state fermentation (SSF) conditions using various agricultural by-products and the use of various substrates and microorganisms for protein enrichment are reviewed.
100 citations
TL;DR: Pomegranate husk is a good support, and at the same time an excellent substrate in the production of high commercial interest metabolites like EA due to the degradation of its ET content.
Abstract: Two Aspergillus niger strains (GH1 and PSH) previously isolated from a semiarid region of Mexico were characterized for their effectiveness in converting pomegranate ellagitannins (ET) into ellagic acid (EA) in a solid state fermentation (SSF). Pomegranate seeds and husk were used as support for the SSF. Released EA was evaluated by liquid chromatography. Yields of 6.3 and 4.6 mg of EA per gram of dried pomegranate husk were obtained with A. niger GH1 and PSH, respectively. Total hydrolyzable polyphenols of pomegranate husk were degraded during the first 72 h of culture (71 and 61%, by GH1 and PSH strains, respectively). Tannin acyl hydrolase activity was not clearly associated with EA production. EA that accumulated in cultures of A. niger GH1 was remarkably pure after a simple extraction process. Pomegranate husk is a good support, and at the same time an excellent substrate in the production of high commercial interest metabolites like EA due the degradation of its ET content.
100 citations