Difference between revisions of "Solid state fermentation"

{{Infobox technology|Name=Solid state fermentation (SSF)|Category=Biochemical processes and technologies|Feedstock=[[Food waste]], [[garden and park waste]]|Product=Food products (e.g., citric acid, natto, sake, tempeh), biocides}}

{{Infobox technology|Name=Solid state fermentation (SSF)|Category=Biochemical processes and technologies|Feedstock=[[Food waste]], [[garden and park waste]]|Product=Food products (e.g., citric acid, natto, sake, tempeh), biocides}}

<onlyinclude>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. Nutrient levels, C/N ratio, feedstock-to-inoculum ratio, pH and mixing can also be controlled.<ref name=":0" /> SSF is "a traditional cultivation technique of food technology and involves all cultivations of microorganisms on a solid substrate without free liquid phase."<ref name=":0">{{Cite book|author=Dr. Susanne Steudler, Dr. Anett Werner, Dr. Jay J. Cheng|year=2019|book_title=Solid state fermentation : research and industrial applications|publisher=Springer International Publishing|place=Cham|ISBN=978-3-030-23675-5}}</ref> 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, and 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 of 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.</onlyinclude>

<onlyinclude>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. Nutrient levels, C/N ratio, feedstock-to-inoculum ratio, pH and mixing can also be controlled.<ref name=":0" /> SSF is "a traditional cultivation technique of food technology and involves all cultivations of microorganisms on a solid substrate without free liquid phase."<ref name=":0">{{Cite book|author=Dr. Susanne Steudler, Dr. Anett Werner, Dr. Jay J. Cheng|year=2019|book_title=Solid state fermentation : research and industrial applications|publisher=Springer International Publishing|place=Cham|ISBN=978-3-030-23675-5}}</ref> 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, and 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 of 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.</onlyinclude>

== Feedstock ==

== Feedstock ==

==== Group 1: Tray bioreactors ====

==== Group 1: Tray bioreactors ====

"Tray bioreactors consist of a chamber containing individual trays that can be made of different materials, such as wood, bamboo, metal, and plastic. The trays typically have open tops and perforated bottoms, and are stacked one above another with a space in between to increase the availability of air. The trays are static beds that are mixed infrequently or not at all. Air is provided into the chamber and circulated around the trays with controlled humidity and temperature."<ref name=":2">{{Cite book|author=X. Ge, J. Vasco-Correa, Y. Li|year=2017|section_title=Solid-State Fermentation Bioreactors and Fundamentals|editor=Christian Larroche

"Tray bioreactors consist of a chamber containing individual trays that can be made of different materials, such as wood, bamboo, metal, and plastic. The trays typically have open tops and perforated bottoms, and are stacked one above another with a space in between to increase the availability of air. The trays are static beds that are mixed infrequently or not at all. Air is provided into the chamber and circulated around the trays with controlled humidity and temperature."<ref name=":2">{{Cite book|author=X. Ge, J. Vasco-Correa, Y. Li|year=2017|section_title=Solid-State Fermentation Bioreactors and Fundamentals|editor=Christian Larroche

Maria Ángeles Sanromán

Maria Ángeles Sanromán

2. The bioreactor can be vertical, horizontal, or at an angle.

2. The bioreactor can be vertical, horizontal, or at an angle.

3. Aeration may be provided from either the top or the bottom. Additional aeration can be supplied by inserting a perforated tube inside the bioreactor."<ref name=":2" />

3. Aeration may be provided from either the top or the bottom. Additional aeration can be supplied by inserting a perforated tube inside the bioreactor."<ref name=":2" />