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Solid-State Fermentation: Special Physiology of Fungi

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Fungal Metabolites

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

The evolution of higher fungi and actinomycetes took place on solid growth substrates, so these microorganisms are perfectly adapted to grow in a solid environment. This implies that their cultivation in liquid culture may impair their metabolic efficiencies. However, conventional technology for the production of valuable fungal products is liquid submerged fermentation. In recent times, solid-state fermentation has become an alternative industrial production system to produce enzymes, primary and secondary metabolites. There are several advantages in employing many solid-state fermentation processes over the conventional submerged fermentation ones, like higher yields of secondary metabolites or enzymes. Moreover, certain enzymes and secondary metabolites can only be produced in solid-state fermentation. The main advantages of this culture system are related to the special physiology displayed by fungi when growing in solid culture. This chapter describes and analyzes recent advances in our understanding of this special physiology (the physiology of solid medium) and the underlying molecular mechanisms. It is also discussed how this knowledge can be applied to create novel technological advances.

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Abbreviations

Aw:

Water availability

cDNA:

Complementary DNA

CM:

Cellulase carboxymethyl cellulose

dsDNA:

Double-stranded DNA

GFP:

Green fluorescent protein

glaA:

Glucoamylase A

glaB:

Glucoamylase B

GSH/GSSG:

Redox balance

HSE:

Heat shock element

MSLC:

Membrane-surface liquid culture

PSM:

Physiology of solid medium

ROS:

Reactive oxygen species

SmF:

Submerged fermentation

SMs:

Secondary metabolites

SSF:

Solid-state fermentation

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Acknowledgment

This work was financially supported by CONACYT, México. Project CB-2013-01 222028.

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Authors and Affiliations

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana–Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina, 09340, México DF, Mexico

    Javier Barrios-González

  2. Departamento de Biología de la Reproducción, Universidad Autónoma Metropolitana – Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina, 09340, México DF, Mexico

    M. Rosario Tarragó-Castellanos

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  1. Javier Barrios-González
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Correspondence to Javier Barrios-González .

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  1. Faculty of Pharmaceutical Sciences, University of Bordeaux, Bordeaux, France

    Jean-Michel Mérillon

  2. Botany Department, M.L.Sukhadia University, Udaipur, Rajasthan, India

    Kishan Gopal Ramawat

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Barrios-González, J., Tarragó-Castellanos, M.R. (2017). Solid-State Fermentation: Special Physiology of Fungi. In: Mérillon, JM., Ramawat, K. (eds) Fungal Metabolites. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-25001-4_6

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