scholarly journals Research on solid-state fermentation process in a closed environment with multiple interferences

2021 ◽  
Vol 1871 (1) ◽  
pp. 012104
Author(s):  
HuiDan Tan ◽  
Peng Zhang
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Fermentation Process ◽  
Closed Environment

scholarly journals Solid-state fermentation of paper sludge to obtain spores of the fungus Trichoderma asperellum

2019 ◽  
Vol 3 (2) ◽  
pp. 71-77
Author(s):  
Rosa Dorta-Vásquez ◽  
Oscar Valbuena ◽  
Domenico Pavone-Maniscalco
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Fermentation Process ◽  
Dry Mass ◽  
Paper Sludge ◽  
Ecological Risks ◽  
Trichoderma Asperellum ◽  
Optimal Conditions ◽  
Inoculum Concentration ◽  
Negative Environmental Impact

Abstract Paper production generates large quantities of a solid waste known as papermaking sludge (PS), which needs to be handled properly for final disposal. The high amount of this byproduct creates expensive economical costs and induces environmental and ecological risks. Therefore, it is necessary to search uses for PS, in order to reduce the negative environmental impact and to generate a more valuable byproduct. Due to the cellulolytic composition of PS, this work evaluated a solid state fermentation process using it as substrate to obtain spores of the fungus Trichoderma asperellum. Optimal conditions to obtain T. asperellum spores were: 60% water content, 3% (w/w) salts (Nutrisol P® and Nutrisol K®), inoculum concentration at 1x105 spores/g, and pasteurized or sterilized PS. Under these conditions it was possible to obtain 2.37x109 spores/g. T. asperellum spores applied directly to pepper (Capsicum anuum) seeds without PS increased significantly seedling dry mass in greenhouse assays. This work suggests an alternative, economic and abundant substrate for production of T. asperellum spores.

Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread

2019 ◽  
Vol 82 ◽  
pp. 218-230 ◽  
Author(s):  
Raffaella Di Cagno ◽  
Pasquale Filannino ◽  
Vincenzo Cantatore ◽  
Marco Gobbetti
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Fermentation Process ◽  
Natural Fermentation ◽  
Bee Bread

The mass transfer of sugar in sweet sorghum stalks for solid-state fermentation process

Fuel ◽  
2015 ◽  
Vol 144 ◽  
pp. 90-95 ◽  
Author(s):  
Yueying Mao ◽  
Jihong Li ◽  
Shizhong Li ◽  
Sandra Chang ◽  
Gang Zhao
Keyword(s):  
Mass Transfer ◽  
Solid State ◽  
Solid State Fermentation ◽  
Sweet Sorghum ◽  
Fermentation Process

Quality protein maize (Zea mays L.) tempeh flour through solid state fermentation process

LWT ◽  
2004 ◽  
Vol 37 (1) ◽  
pp. 59-67 ◽  
Author(s):  
E.O. Cuevas-Rodrı́guez ◽  
J. MiIán-Carrillo ◽  
R. Mora-Escobedo ◽  
O.G. Cárdenas-Valenzuela ◽  
C. Reyes-Moreno
Keyword(s):  
Zea Mays ◽  
Solid State ◽  
Solid State Fermentation ◽  
Fermentation Process ◽  
Zea Mays L ◽  
Quality Protein Maize

Development of a solid-state fermentation process for production of an alpha amylase with potentially interesting properties

2010 ◽  
Vol 110 (3) ◽  
pp. 333-337 ◽  
Author(s):  
Maryam Hashemi ◽  
Seyed Hadi Razavi ◽  
Seyed Abbas Shojaosadati ◽  
Seyyed Mohammad Mousavi ◽  
Khosro Khajeh ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Fermentation Process ◽  
Alpha Amylase

scholarly journals Scale Up of Polygalacturonase Production by Solid State Fermentation Process

Food Industry ◽  
10.5772/53152 ◽  
2013 ◽  
Author(s):  
Siumara R. ◽  
Nathalya J. ◽  
Flavio L. H. da Silv
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Fermentation Process ◽  
Scale Up ◽  
Polygalacturonase Production

scholarly journals Bioaugmentation by Pediococcus acidilactici AAF1-5 Improves the Bacterial Activity and Diversity of Cereal Vinegar Under Solid-State Fermentation

2021 ◽  
Vol 11 ◽  
Author(s):  
Qiang Zhang ◽  
Cuimei Zhao ◽  
Xiaobin Wang ◽  
Xiaowei Li ◽  
Yu Zheng ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Fermentation Process ◽  
Raw Materials ◽  
Lower Layer ◽  
Amino Nitrogen ◽  
Community Diversity ◽  
Volatile Acid ◽  
Pediococcus Acidilactici ◽  
Highly Correlated

Bioaugmentation technology may be an effective strategy to improve the solid-state fermentation rate and utilization of raw materials for traditional vinegar production. The relationship between bacteria and fermentation process was analyzed to rationally design and perform bioaugmented solid-state fermentation of the Tianjin Duliu mature vinegar (TDMV). Fermentation process was highly correlated with Acetobacter, Lactobacillus, and Pediococcus contents, which were the core functional microorganisms in TDMV fermentation. Pediococcus acidilactici AAF1-5 was selected from 20 strains to fortify the fermentation due to its acidity and thermal tolerance. Bioaugmentation was performed in the upper layer of TDMV fermentation. P. acidilactici AAF1-5 colonized and then spread into the lower layer to improve the fermentation. Result showed that the fermentation period was 5 days less than that of the control. Meanwhile, the non-volatile acid, lactic acid, amino nitrogen, and reducing sugar contents in the bioaugmented TDMV increased by 53%, 14%, 32%, and 36%, respectively, compared with those in the control. Bioaugmentation with P. acidilactici AAF1-5 not only improved the utilization of starch from 79% to 83% but also increased the bacterial community diversity.

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