Submerged and solid state fermentation

These additional compounds are called secondary metabolites. The production of enzymes then occurs when the microorganisms interact with the nutrients on the broth resulting in them being broken down. Accurately managing the synthesis of the desired metabolites requires regulating temperature, soluble oxygen, ionic strength and pH and control nutrients.

factors affecting submerged fermentation

Examples include fermented bakery products such as bread or for the maturing of cheese. Other companies use solid state fermentation for enzyme complexes.

solid state fermenter design

This is why SSF enzymes are widely used in the following industries: fruit and vegetable transformation pectinases animal feeding hemicellulases and cellulases bio ethanol cellulases and hemicellulases brewing and distilling hemicellulases Outlook[ edit ] Liquid, submerged and solid state fermentation are age-old techniques used for the preservation and manufacturing of foods.

It is most common in bio-industries as it occurs during the growth of biomass in the fermenter. All rights reserved.

Electronic address: devarai iith. Applying this growing technique to filamentous fungi leads to difficulties. SSF process utilizes agricultural and industrial wastes as solid substrate. Adv Food Nutr Res. Then sterilized liquid nutrients are slowly and continuously added to the bioreactor at the same rate at which the converted nutrient solution is being recovered from the system.

In most cases, solid state fermentation does not require a completely sterile environment as the initial sterilization of the fermentation substrate associated with the rapid colonization of the substrate by the fungous microorganism limits the development of the autochthonous flora.

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submerged and solid state fermentation