Solid State Fermentation - Find and share research.
The solid state fermentation process involves a solid matrix like rice bran and placing it on a medium to alongside microorganisms create a substrate. This is then stored in at a specific temperature, between 5 and 95 degrees Celsius, for one to five days. It is also subject to agitation using constant or intermittent rotation. Solid state fermentation plays a key role in developing.
This paper reports a solid-state fungal fermentation-based pre-treatment strategy to convert wheat straw into a fermentable hydrolysate. Aspergillus niger was firstly cultured on wheat straw for production of cellulolytic enzymes and then the wheat straw was hydrolyzed by the enzyme solution into a fermentable hydrolysate. The optimum moisture content and three wheat straw modification methods.
Solid State Fermentation Research and Industrial Applications. Editors: Steudler, Susanne,. with several major awards including The First Place in Ph.D. Category of the Water Environment Federation Student Paper Competition in 1995 and US Fulbright Scholar in 2005. Dr. Cheng has taught courses in fermentation, environmental engineering, and bioenergy areas during his professional career.
Research Article Optimization of Solid State Fermentation Conditions for the. under solid state fermentation was evaluated. Our results indicated that optimal pH, initial moisture level of the medium, incubation temperature, inoculums size and incubation time influenced the cellulase production. The optimum pH, initial moisture level, incubation temperature and inoculums size were 5.5, 70%.
Solid state fermentation for cellulase production This enzyme has various industrial applications and is now considered as major group of industrial enzyme. The review discusses the advantages of cellulase production by solid state fermentation as compared to submerged fermentation, the types of cellulolytic bacteria and different agro-industrial wastes utilized for cellulose production.
Solid state fermentation (SSF) technology has been widely used in the industry over the last three decades. The advantages of SSF processes attract the researchers and industrialists to pay attention onto this system than the other fermentation systems even though there are some concerns in this system such as: problem in scale-up, higher requirement for controlling process, unavailability of.
Brewers’ spent grains (BSG) are underutilized food waste materials produced in large quantities from the brewing industry. In this study, solid state fermentation of BSG using Bacillus subtilis WX-17 was carried out to improve the nutritional value of BSG. Fermenting BSG with the strain WX-17, isolated from commercial natto, significantly enhanced the nutritional content in BSG compared to.