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Difference between revisions of "Solid state fermentation"
Solid state fermentation (view source)
Revision as of 15:06, 13 September 2021
, 15:06, 13 September 2021no edit summary
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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, 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. | 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. Soy beans are also fermented by ''Bacillus subtilis ssp. natto'' to create a food product called Nattō. Other substrates can also be used, such as tofu dregs (okara), coconut dregs, different cooked beans and peanuts. | ||
==== Agro-industrial residues ==== | ==== Agro-industrial residues ==== | ||
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== Products == | == Products == | ||
[[File:Natto on rice.jpg|alt=Picture showing nattō on rice|thumb|Nattō on rice]] | |||
== Technology providers == | == Technology providers == | ||