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Solid-state Fermentation for Food and Feed Application

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Current Developments in Solid-state Fermentation

Abstract

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.

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  1. Department of Chemical Engineering Isaac Newton Building, University of Vigo Lagoas Marcosende, 36310, Vigo, Spain

    María A Longo, Francisco J. Deive, Alberto Domínguez & MaÁngeles Sanromán

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  1. María A Longo
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  2. Francisco J. Deive
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  3. Alberto Domínguez
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  4. MaÁngeles Sanromán
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  1. Biotechnology Division National Institute for Interdisciplinary, Science & Technology, (formerly Regional Research Laboratory), Trivandrum-695019, India

    Ashok Pandey

  2. Bioprocess Engineering and Biotechnology Division, Federal University of Paraná, CEP 81530-970, Curitiba-PR, Brazil

    Carlos Ricardo Soccol

  3. Laboratoire de Génie Chimique et Biochimique (LGCB), CUST-Université Biaise Pascal, 24, avenue des Landais, B.P. 206, F-63174, Aubière Cedex, France

    Christian Larroche

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Longo, M.A., Deive, F.J., Domínguez, A., Sanromán, M. (2008). Solid-state Fermentation for Food and Feed Application. In: Pandey, A., Soccol, C.R., Larroche, C. (eds) Current Developments in Solid-state Fermentation. Springer, New York, NY. https://doi.org/10.1007/978-0-387-75213-6_17

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