Book Chapter10.1016/B978-0-444-63990-5.00001-3
Advances in Solid-State Fermentation
Jorge Alberto Vieira Costa,Helen Treichel,Vinod Kumar,Ashok Pandey +3 more
- 01 Jan 2018
- pp 1-17
63
TL;DR: Solid-state fermentation processes have enormous potential for many new applications using the bioconversion of agro-industrial residues into biofuels and other high value–added products.
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Abstract: Solid-state fermentation (SSF) is a three-phase heterogeneous process, comprising solid, liquid, and gaseous phases, which offers potential benefits for the microbial cultivation for bioprocesses and products development. Over the last two decades, SSF has gained significant attention for the development of industrial bioprocesses, particularly due to lower energy requirement associated with higher product yields and less wastewater production with lesser risk of bacterial contamination. In addition, it is ecofriendly, mostly utilizing solid agro-industrial wastes (resides) as the substrate (source of carbon). SSF processes have enormous potential for many new applications using the bioconversion of agro-industrial residues into biofuels and other high value–added products. SSF offers potential benefits on economic and environmental fronts, with sustainability. This chapter discusses the potential of SSF processes and benefits they offer for the production of industrial processes, including challenges and perspectives.
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Citations
New developments in solid state fermentation: I-bioprocesses and products.
TL;DR: SSF processes offer potential advantages in bioremediation and biological detoxification of hazardous and toxic compounds and appear to be a promising one for the production of value-added ‘low volume-high cost’ products such as biopharmaceuticals.
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Biotechnological potential of agro-industrial residues. II: cassava bagasse
Ashok Pandey,Carlos Ricardo Soccol,Poonam Singh Nee Nigam,Vanete Thomaz Soccol,Luciana Porto de Souza Vandenberghe,Radjiskumar Mohan +5 more
TL;DR: A review of the developments in processes and products developed for the value addition of cassava bagasse through biotechnological means can be found in this paper, where the authors reviewed the development in processes, products, and processes and processes for value addition.
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Optimization of citric acid production using a mutant strain of Aspergillus niger on cassava peel substrate
TL;DR: In this paper, mutation by UV-radiation and medium optimization were used to enhance production of citric acid through the screening of five local strains of Aspergillus niger using hydrolyzed cassava peel medium.
87
Microbial production and biotechnological applications of α-galactosidase
TL;DR: This ubiquitous enzyme has been vastly commercialized and holds greater future prospects, including therapeutic advances in treatment of Fabry disease, blood group conversion and removal of α-gal type immunogenic epitopes in xenotransplantation.
82
The Potential of Brewer’s Spent Grain in the Circular Bioeconomy: State of the Art and Future Perspectives
Anđela Zeko-Pivač,Marina Tišma,Polona Žnidaršič-Plazl,Biljana Kulišić,George Sakellaris,Jian Hao,Mirela Planinić +6 more
TL;DR: In this article , an economic evaluation of spent grain for the production of highly valuable products is presented in the context of sustainable and circular bioeconomy targeting the market of Central and Eastern European countries (BIOEAST region).
References
•Book
Solid-state fermentation
Ashok Pandey
- 01 Jan 1994
TL;DR: Solid-state fermentation has emerged as a potential technology for the production of microbial products such as feed, fuel, food, industrial chemicals and pharmaceutical products and with continuity in current trends, SSF technology would be well developed at par with submerged fermentation technology in times to come.
1.4K
Recent advances in solid-state fermentation.
TL;DR: In future, SSF technology would be well developed at par with SmF if rationalization and standardization continues in current trend and the state-of-art scenario in totality on SSF is described.
902
Application of solid-state fermentation to food industry—A review
TL;DR: In this article, the application of SSF to the production of several metabolites relevant for the food processing industry, centred on flavors, enzymes (α-amylase, fructosyl transferase, lipase, pectinase), organic acids (lactic acid, citric acid) and xanthan gum.
770
Current developments in solid-state fermentation
TL;DR: The article reviews the current state-of-art scenario and perspectives on the development of bioprocesses and products in SSF and also discusses microbes employed in these processes, the types of bioreactors used for these and also presents the modeling and kinetics aspects.
738
Solid state fermentation for production of microbial cellulases: Recent advances and improvement strategies.
TL;DR: The critical analysis of recent literature covering production of cellulase in solid state fermentation using advance technologies such as consolidated bioprocessing, metabolic engineering and strain improvement, and circumscribes the strategies to improve the enzyme yield are summarized.
242
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