Difference between revisions of "Solid state fermentation"
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==== Food products ==== | ==== Food products ==== | ||
[[File:Tempeh tempe.jpg|alt=Picture showing fresh tempeh at the market in Jakarta, Indonesia – traditionally wrapped in banana leaves|thumb|Fresh tempeh at the market in Jakarta, Indonesia – traditionally wrapped in banana leaves]] | [[File:Tempeh tempe.jpg|alt=Picture showing fresh tempeh at the market in Jakarta, Indonesia – traditionally wrapped in banana leaves|thumb|Fresh tempeh at the market in Jakarta, Indonesia – traditionally wrapped in banana leaves]] | ||
As described above, the feedstock can be a food product, such as rice or wheat bran. Another traditional food product produced by SSF is Tempeh, fermented | As described above, the feedstock can be a food product, such as rice or wheat bran. Another traditional food product produced by SSF is Tempeh, cooked soy beans fermented by different ''Rhizopus'' fungi. Other substrates can also be used, such as tofu dregs (okara), coconut dregs, different cooked beans and peanuts. | ||
==== Agro-industrial residues ==== | ==== Agro-industrial residues ==== | ||
Revision as of 14:51, 13 September 2021
Solid state fermentation (SSF) is a type of fermentation with a low water content in the substrate. The solid substrate is inoculated with the culture and the cultivation is mostly performed under controlled conditions, such as controlled temperature, light and humidity. It is "a traditional cultivation technique of food technology and involves all cultivations of microorganisms on a solid substrate without free liquid phase."[1] Besides traditional food processing methods, solid state fermentation is also used for the industrial production of a diverse range of other products, such as enzymes, biogas, pigments, antibiotics. SSF can be applied in many different fields, such as food and aroma production, production of medicines, waste treatment or environmental technology.
One example for a traditional solid state fermentation is the production of Sake (a Japanese alcoholic beverage from rice). The polished and cooked rice serves as the solid substrate of the first fermentation step in the Sake production process. It is inoculated with Kōji-kin (Aspergillus oryzae) spores.[2] A. orizae is a fungus which converts the starch from the rice to sugar. After this solid state fermentation, a liquid state fermentation step follows during which yeast converts the sugar to ethanol.
Feedstock
Origin and composition
Solid state fermentation is especially suitable for the cultivation of filamentous organisms, like ascomycetes and basidiomycetes, but also for various yeasts and bacteria.[1] As diverse as these microorganisms are also the possible substrates and thus feedstocks.
Food products
As described above, the feedstock can be a food product, such as rice or wheat bran. Another traditional food product produced by SSF is Tempeh, cooked soy beans fermented by different Rhizopus fungi. Other substrates can also be used, such as tofu dregs (okara), coconut dregs, different cooked beans and peanuts.
Agro-industrial residues
Agro-industrial residues such as cassava bagasse are e.g. used for the production of citric acid via SSF.[3] Citric acid is industrially produced by using the filamentous fungus Aspergillus niger. A wide range of agro-industrial residues can be used for the production of citric acid, such as apple and grape pomace, carrot waste, carob pod, orange and pineapple waste, cassava bagasse, coffee husk, kiwifruit peel, mussel processing wastes, okara (soy residue), rice and wheat bran.[3]
Waste streams
Solid-state anaerobic digestion (SS-AD) is commonly used to treat waste streams with high solid content such as municipal solid waste and lignocellulosic biomass.[1]
Other
Wood
Pre-treatment
Process and technologies
Solid state bioreactors
Products
Technology providers
Patents
References
- ↑ a b c Dr. Susanne Steudler, Dr. Anett Werner, Dr. Jay J. Cheng, 2019: Solid state fermentation : research and industrial applications. Springer International Publishing, Cham.
- ↑ Masayuki Machida, Osamu Yamada, Katsuya Gomi, 2008-8: Genomics of Aspergillus oryzae: Learning from the History of Koji Mold and Exploration of Its Future. DNA Research: An International Journal for Rapid Publication of Reports on Genes and Genomes, Vol. 15, (4), 173–183. doi: https://doi.org/10.1093/dnares/dsn020
- ↑ a b F. C. Prado, L. P. S. Vandenberghe, A. L. Woiciechowski, J. A. Rodrígues-León, C. R. Soccol, 2005-12: Citric acid production by solid-state fermentation on a semi-pilot scale using different percentages of treated cassava bagasse. Brazilian Journal of Chemical Engineering, Vol. 22, (4), 547–555. doi: https://doi.org/10.1590/s0104-66322005000400007