Difference between revisions of "Solid state fermentation"
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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. One example for a traditional solid state fermentation is the production of Sake (a Japanese alcoholic beverage from rice). | 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. 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.<ref>{{Cite journal|title=Genomics of Aspergillus oryzae: Learning from the History of Koji Mold and Exploration of Its Future|year=2008-8|author=Masayuki Machida, Osamu Yamada, Katsuya Gomi|journal=DNA Research: An International Journal for Rapid Publication of Reports on Genes and Genomes|volume=15|issue=4|page=173–183|doi=10.1093/dnares/dsn020}}</ref> ''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. | ||
Revision as of 12:52, 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. 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.[1] 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.
- ↑ 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