Solid-state Fermentation for Food and Feed Application

  • María A Longo
  • Francisco J. Deive
  • Alberto Domínguez
  • MaÁngeles Sanromán


In the last decades, there has been an increasing trend towards the utilization of the solid-state fermentation (SSF) technique to produce several bulk chemicals and enzymes. This methodology has often been found to produce a more stable product, with less energy requirements, in smaller fermenters and smaller volumes of polluting effluents, than submerged fermentation (SmF) systems. SSF is defined as any fermentation process carried out on a solid material in absence of free flowing liquid (Pandey 1992). The low moisture content means that fermentation can only be carried out by a limited number of microorganisms, mainly yeasts and fungi, although some bacteria have also been used.


Aspergillus Niger Wheat Bran Lipase Production Citric Acid Production Apple Pomace 
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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • María A Longo
    • 1
  • Francisco J. Deive
    • 1
  • Alberto Domínguez
    • 1
  • MaÁngeles Sanromán
    • 1
  1. 1.Department of Chemical Engineering Isaac Newton BuildingUniversity of Vigo Lagoas MarcosendeVigoSpain

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