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Liquid, submerged and solid state fermentation are age-old techniques used for the preservation and manufacturing of foods. During the second half of the twentieth century, liquid state fermentation developed on an industrial scale to manufacture vital metabolites such as antibiotics.
Solid state fermentation is less common than submerged fermentation, but has many benefits. There is less need for the environment to be sterile since there is less water, there is a higher stability and concentration for the end product. [5] Insulin synthesis is done through the fermentation process and the use of recombinant E.coli or yeast ...
Fed-batch fermentation is a variation of batch fermentation where some of the ingredients are added during the fermentation. This allows greater control over the stages of the process. In particular, production of secondary metabolites can be increased by adding a limited quantity of nutrients during the non-exponential growth phase.
Industrial fermentation is the intentional use of fermentation in manufacturing processes. In addition to the mass production of fermented foods and drinks, industrial fermentation has widespread applications in chemical industry. Commodity chemicals, such as acetic acid, citric acid, and ethanol are made by fermentation. [1]
Design of a dry/solid-state anaerobic digestion (AD) biogas plant. High solids (dry) digesters are designed to process materials with a solids content between 25 and 40%. Unlike wet digesters that process pumpable slurries, high solids (dry – stackable substrate) digesters are designed to process solid substrates without the addition of water.
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).
There are two ways in which Aspergillus niger can be grown for industrial purposes: solid state fermentation (SSF) and submerged fermentation (SmF). [20] SSF uses a solid substrate with nutrients and minimal moisture to grow microorganisms.
Yeasts and bacteria are often used in industrial submerged fermentation because they thrive at high water activity and reduced oxygen levels. Molds, however, prefer the lower water content and increased oxygen found in solid-state fermentation. The steaming of grain or making of dough creates a solid substrate with reduced water activity. [11]