scholarly journals The influence of porosity of the grain medium on the flavour formation of Chinese liquor during solid-state fermentation

2016 ◽  
Vol 122 (3) ◽  
pp. 468-472 ◽  
Author(s):  
Zhu Mao Jiang ◽  
Yao Chen ◽  
De Liang Wang ◽  
Xu Liang Wang ◽  
Ke Shang ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Chinese Liquor ◽  
Flavour Formation

scholarly journals Solid-state fermentation for Chinese liquor production

2020 ◽  
Author(s):  
Guangyuan Jin
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Chinese Liquor

Modeling of industrial-scale anaerobic solid-state fermentation for Chinese liquor production

2020 ◽  
Vol 394 ◽  
pp. 124942 ◽  
Author(s):  
Guangyuan Jin ◽  
Philipp Uhl ◽  
Yang Zhu ◽  
René H. Wijffels ◽  
Yan Xu ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Industrial Scale ◽  
Chinese Liquor

Solid state fermentation of the winter savory (Satureja montana L) plant: changes of chemical composition and antimicrobial activity

Planta Medica ◽  
2013 ◽  
Vol 79 (13) ◽  
Author(s):  
G Juodeikiene ◽  
D Cizeikiene ◽  
A Maruška ◽  
E Bartkiene ◽  
L Basinskiene ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Solid State ◽  
Solid State Fermentation ◽  
Satureja Montana

Nutritional composition of maize husk silage generated from solid state fermentation by Trichoderma viride UP01

2019 ◽  
Vol 51 (6) ◽  
Author(s):  
Thana Somchart ◽  
Anorach Tosawat ◽  
Sorachakula Choke ◽  
Danmek Khanchai
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Trichoderma Viride ◽  
Nutritional Composition

Insights into Potent Therapeutical Antileukemic Agent L-glutaminase Enzyme Under Solid-state Fermentation: A Review

2020 ◽  
Vol 21 (3) ◽  
pp. 211-220 ◽  
Author(s):  
Chandrasai Potla Durthi ◽  
Madhuri Pola ◽  
Satish Babu Rajulapati ◽  
Anand Kishore Kola
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Food Industry ◽  
Energy Requirement ◽  
Production Studies ◽  
Wide Range ◽  
Hybridoma Technology ◽  
Bacteria And Fungi ◽  
The Stability ◽  
Glutaminase Activity

Aim & objective: To review the applications and production studies of reported antileukemic drug L-glutaminase under Solid-state Fermentation (SSF). Overview: An amidohydrolase that gained economic importance because of its wide range of applications in the pharmaceutical industry, as well as the food industry, is L-glutaminase. The medical applications utilized it as an anti-tumor agent as well as an antiretroviral agent. L-glutaminase is employed in the food industry as an acrylamide degradation agent, as a flavor enhancer and for the synthesis of theanine. Another application includes its use in hybridoma technology as a biosensing agent. Because of its diverse applications, scientists are now focusing on enhancing the production and optimization of L-glutaminase from various sources by both Solid-state Fermentation (SSF) and submerged fermentation studies. Of both types of fermentation processes, SSF has gained importance because of its minimal cost and energy requirement. L-glutaminase can be produced by SSF from both bacteria and fungi. Single-factor studies, as well as multi-level optimization studies, were employed to enhance L-glutaminase production. It was concluded that L-glutaminase activity achieved by SSF was 1690 U/g using wheat bran and Bengal gram husk by applying feed-forward artificial neural network and genetic algorithm. The highest L-glutaminase activity achieved under SSF was 3300 U/gds from Bacillus sp., by mixture design. Purification and kinetics studies were also reported to find the molecular weight as well as the stability of L-glutaminase. Conclusion: The current review is focused on the production of L-glutaminase by SSF from both bacteria and fungi. It was concluded from reported literature that optimization studies enhanced L-glutaminase production. Researchers have also confirmed antileukemic and anti-tumor properties of the purified L-glutaminase on various cell lines.

Solid-state fermentation for enhancing the nutraceutical content of agrifood by-products: Recent advances and its industrial feasibility

2021 ◽  
pp. 100926
Author(s):  
Luis O. Cano y Postigo ◽  
Daniel A. Jacobo-Velázquez ◽  
Daniel Guajardo-Flores ◽  
Luis Eduardo Garcia Amezquita ◽  
Tomás García-Cayuela
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Recent Advances ◽  
By Products

Simultaneous production of cellulases, hemicellulases, and reducing sugars by Pleurotus ostreatus growth in one-pot solid state fermentation using Alstroemeria sp. waste

2021 ◽  
Author(s):  
Hernán Darío Zamora Zamora ◽  
Thiago A. L. Silva ◽  
Leandro H. R. Varão ◽  
Milla A. Baffi ◽  
Daniel Pasquini
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Pleurotus Ostreatus ◽  
Reducing Sugars ◽  
One Pot ◽  
Simultaneous Production
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