212
edits
Difference between revisions of "Solid state fermentation"
Jump to navigation
Jump to search
Solid state fermentation (view source)
Revision as of 15:06, 13 September 2021
, 15:06, 13 September 2021no edit summary
| Line 10: | Line 10: | ||
==== 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 ==== | ||
| Line 34: | Line 34: | ||
== Products == | == Products == | ||
[[File:Natto on rice.jpg|alt=Picture showing nattō on rice|thumb|Nattō on rice]] | |||
== Technology providers == | == Technology providers == | ||