Ad
related to: solid state fermentation vs submerged fermentation in food
Search results
Results from the WOW.Com Content Network
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.
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.
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.
Tibicos water crystals made with Muscovado. This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut.
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]
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]
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction.
Ad
related to: solid state fermentation vs submerged fermentation in food