Microorganisms in Fermentation

  • Sudhanshu S. Behera
  • Ramesh C. Ray
  • Urmimala Das
  • Sandeep K. Panda
  • P. Saranraj
Part of the Learning Materials in Biosciences book series (LMB)


Microorganisms [bacteria, fungi (yeasts and mold)] have been adopted successfully in a wide range of industries, from food and beverage processing industries to pharmaceutical operations. Additionally, microorganisms offer tremendous unexploited potential for value- added products such as amino acids, nucleotides and nucleosides, vitamins, organic acids, alcohols, exopolysaccharides, antibiotics, antitumor agents, etc., through various fermentation processes and parameters. This chapter reviews the involvement of various groups of microorganisms in fermentation. The measurement of microbial biomass, growth and kinetics, and factors affecting fermentation processes are also explained. The roles of microorganisms (bacteria and yeasts) involved in fermentation processes [solid-state fermentation (SSF) and submerged fermentation (SmF)] mostly related in processing industries are discussed.


Microorganisms Eukaryotes Prokaryotes Submerged fermentation Solid-state fermentation Growth kinetics Microbial metabolites 


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© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Sudhanshu S. Behera
    • 1
  • Ramesh C. Ray
    • 2
  • Urmimala Das
    • 2
  • Sandeep K. Panda
    • 3
  • P. Saranraj
    • 4
  1. 1.Department of Fisheries and Animal Resource DevelopmentGovernment of OdishaBhubaneswarIndia
  2. 2.Centre for Food Biology and Environment StudiesBhubaneswarIndia
  3. 3.School of Biotechnology, KIIT UniversityBhubaneswarIndia
  4. 4.Department of MicrobiologySacred Heart College (Autonomous)TirupatturIndia

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