Biotechnological advantages of laboratory-scale solid-state fermentation with fungi

2004 ◽  
Vol 64 (2) ◽  
pp. 175-186 ◽  
Author(s):  
U. H�lker ◽  
M. H�fer ◽  
J. Lenz
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Laboratory Scale

Optimization of lipase production by solid-state fermentation of olive pomace: from flask to laboratory-scale packed-bed bioreactor

2017 ◽  
Vol 40 (7) ◽  
pp. 1123-1132 ◽  
Author(s):  
Felisbela Oliveira ◽  
José Manuel Salgado ◽  
Luís Abrunhosa ◽  
Noelia Pérez-Rodríguez ◽  
José M. Domínguez ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Packed Bed ◽  
Lipase Production ◽  
Laboratory Scale ◽  
Olive Pomace ◽  
Packed Bed Bioreactor

Accelerated Production of White Pepper Using Integrated Mechanical and Enzymatic Solutions in an Automated Machine

2013 ◽  
Vol 572 ◽  
pp. 304-307
Author(s):  
Muhamad Fadzli Ashari ◽  
Mohd Danial Ibrahim ◽  
Awang Husaini ◽  
Azham Zulkharnain
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Enzyme Preparation ◽  
Agricultural Waste ◽  
Laboratory Scale ◽  
Aspergillus Versicolor ◽  
Design And Development ◽  
White Pepper ◽  
Improve Efficiency ◽  
Commercial Enzymes

The enzyme from Aspergillus versicolor A6 under solid state fermentation using agricultural waste as substrates were successfully produced by our group. Laboratory scale enzymatic retting for white pepper production was conducted using crude pectinase enzyme preparation found that decortications of green matured pepper berries were achieved after five days which is comparable to other commercial enzymes. Microbial specification and quality analyses found that retted berries meet the standards set by the International Pepper Community. This study presents a design and development of a machine which integrated mechanical and enzymatic solutions in the decortications of pepper pericarp to improve efficiency the production of white pepper berries as compared to conventional water retting method.

Penicillium commune spore production in solid-state fermentation of coffee pulp at laboratory scale and in a helical ribbons rotating reactor

2006 ◽  
Vol 81 (11) ◽  
pp. 1760-1766 ◽  
Author(s):  
Isaías Nava ◽  
Isabelle Gaime-Perraud ◽  
Sergio Huerta-Ochoa ◽  
Ernesto Favela-Torres ◽  
Gerardo Saucedo-Castañeda
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Spore Production ◽  
Laboratory Scale ◽  
Coffee Pulp ◽  
Penicillium Commune

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
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