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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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Journal ArticleDOI
TL;DR: In this paper, a fungal monoculture of Rhizopus oligosporus and yeast Yarrowia lipolytica (ROYL) was used to improve the digestibility, nutritional value and flavour of okara.
Abstract: Okara (soybean pulp) is a processing by-product generated in considerable amounts by the soy food industry. Due to its fibrous mouthfeel, low digestibility, presence of anti-nutrients and grassy off-odour, it is often under-utilised. To improve its composition, okara was fermented using a fungal monoculture of Rhizopus oligosporus (RO), and a coculture of R. oligosporus and yeast Yarrowia lipolytica (ROYL). After fermentation, the digestibility, nutritional value and flavour of okara were enhanced by RO and ROYL. Coculture of fungi and yeast seemed to exert synergistic effects. Compared to the unfermented okara, ROYL coculture contained 33% less insoluble dietary fibre, 16% less phytic acid, 176% more soluble dietary fibre, 254% more free amino acids, 179% more isoflavone aglycones and 197% more free phenolic acids. After fermentation, RO monoculture contained more alcohols and esters, while ROYL coculture contained more acids and volatile phenols. These improvements in the nutritional and flavour properties of the fermented okara could expand its valorisation by the food industry.

68 citations

Journal ArticleDOI
TL;DR: In this article, the extraction of protease in the solid state fermentation of wheat bran by Rhizopus oryzae, was conducted, and the optimum volume was 5 ml/g bran.

68 citations

Journal ArticleDOI
TL;DR: The concentration of 6-PP, the most contribution of coconut aroma, produced in present study (3.62 mg/g DM) was higher than that reported in previous studies conducted under the same fermentation conditions.

68 citations

Journal ArticleDOI
TL;DR: Xylanase production from B. megaterium was enhanced using solid state fermentation with respect to the use of solid substrate, moistening solution, moisture content, inoculum, sugars, soyabean meal, amino acids, and extraction with surfactant to increase production and suppression of CMCase over submerged liquid fermentation.
Abstract: Xylanase production from B. megaterium was enhanced using solid state fermentation with respect to the use of solid substrate, moistening solution, moisture content, inoculum, sugars, soyabean meal, amino acids, and extraction with surfactant. An increase of ≈423-fold in xylanase production and complete suppression of CMCase production was achieved over submerged liquid fermentation. Biobleaching using this cellulase-free xylanase, 8 U/g of oven dried pulp of 10% consistency, showed 8.12% and 1.16% increase in brightness and viscosity, 13.67% decrease in kappa number, and 31% decrease in chlorine consumption at the CD stage.

68 citations

Journal ArticleDOI
TL;DR: Solid‐state fermentation of chopped sweet sorghum particles to ethanol was studied in static flasks using an ethanol tolerant yeast strain to investigate the influence of various process parameters, such as temperature, yeast cell concentration, and moisture content on the rate and extent of ethanol fermentation.
Abstract: Solid-state fermentation of chopped sweet sorghum particles to ethanol was studied in static flasks using an ethanol tolerant yeast strain. The influence of various process parameters, such as temperature, yeast cell concentration, and moisture content, on the rate and extent of ethanol fermentation was investigated. Optimal values of these parameters were found to be 35 degrees C, 7 x 10(8) cells/g raw sorghum, and 70% moisture level, respectively.

68 citations


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Performance
Metrics
No. of papers in the topic in previous years
YearPapers
2023196
2022382
2021208
2020266
2019293
2018306