scholarly journals Automatic and Intelligent Technologies of Solid-State Fermentation Process of Baijiu Production: Applications, Challenges, and Prospects

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 680
Author(s):  
Hong Ye ◽  
Juan Wang ◽  
Jie Shi ◽  
Jingyi Du ◽  
Yuanhao Zhou ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Industrial Development ◽  
Reference Value ◽  
Automatic Production ◽  
Technology Application ◽  
Recent Developments ◽  
Automatic Production Line ◽  
Intelligent Technology ◽  
Ssf Process

Baijiu is the national liquor of China and the world’s most consumed spirit, which is produced using a unique and traditional solid-state fermentation (SSF) process. The development of an automatic and intelligent technology for SSF is more difficult than that for liquid-state fermentation. However, the technological upgrading of the SSF process is crucial for reducing the labor intensity, saving manpower, avoiding the waste of materials and energy, and providing a favorable operation environment for workers; moreover, it provides a great reference value to similar industries. This article reviews the latest application progresses in automatic and intelligent technologies for Baijiu production. The important technical processes are introduced successively, including the production of Jiuqu, SSF, solid-state distillation, storage, and blending. The bottlenecks and challenges are pointed out for automatic and intelligent upgrading of these technical processes. Furthermore, the typical technology application cases in an integrated automatic production line of Baijiu are also summarized. Next, the industrial development status of Baijiu production is compared with those of other liquors in the world. Finally, future development directions are proposed. This review will provide an overall introduction and objective analysis of recent developments and current challenges in Baijiu manufacturing so as to promote the intelligent brewing of Baijiu.

scholarly journals Bioconversion of biomass: a case study of ligno-cellulosics bioconversions in solid state fermentation

1998 ◽  
Vol 41 (4) ◽  
pp. 379-390 ◽  
Author(s):  
Ashok Pandey ◽  
Carlos R. Soccol
Keyword(s):  
Solid State ◽  
Sugarcane Bagasse ◽  
Solid State Fermentation ◽  
Value Added ◽  
Biological Processes ◽  
Lignocellulosic Residues ◽  
Recent Developments ◽  
Feed Enzymes ◽  
Value Added Products

Lignocellulosic residues obtained from crops cultivation form useful sources to be used as substrate for bioconversion processes. Sugarcane bagasse, which is a complex substrate obtained from the processing of sugar cane, is an important biomass among such sources. Due to its abundant availability, it can serve as an ideal substrate for microbial processes for the production of value added products. This paper reviews recent developments on biological processes developed on production of various products in solid state fermentation using sugarcane bagasse as the substrate and describes production of protein enriched feed, enzymes, amino acid, organic acids and compounds of pharmaceutical importance, etc. through microbial means.

Composición química y calidad nutritiva de garbanzo (Cicer arietinum L.) fresco y endurecido después de la fermentación en estado sólido (FES)/Chemical composition and nutritional quality of fresh and hardened chickpea (Cicer arietinum L) after the solid state fermentation (SSF)

2000 ◽  
Vol 6 (3) ◽  
pp. 251-258 ◽  
Author(s):  
C. Reyes-Moreno ◽  
C.A. Romero-Urias ◽  
J. Milan-Carrillo ◽  
R.M. Gomez-Garza
Keyword(s):  
Chemical Composition ◽  
Solid State ◽  
Phytic Acid ◽  
Cicer Arietinum ◽  
Solid State Fermentation ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Cicer Arietinum L ◽  
Ssf Process

Solid state fermentation (SSF) represents a technological alternative for a great variety of legumes and cereals, or combinations of them, to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. Chickpeas (Cicer arietinum L.) are prone to develop the hardening phenomenon, also known as hard-to-cook (HTC) defect, when stored under adverse conditions of high temperature (≥ 25 °C) and high relative humidity (≥ 65%). This hard-to-cook phenomenon causes increases in cooking time, decreases in nutritional quality and deterioration of sensorial attributes of chickpea. The objective of this work was to study the effect of SSF on chemical composition and nutritional quality of fresh and hardened chickpeas. The hardening of chickpea ( Cicer arietinum L. Blanco Sinaloa 92 variety) for human consumption, was produced by accelerated storage (33-35 °C, RH = 75%, 180 days). A Rhizopus stolonifer spore suspension (1 x 106 spores/mL) was used as starter for the fermentation. The temperature and time of the SSF process were 35.8 °C and 42.7 h, respectively. The tempeh was obtained from fresh and hardened chickpea. The SSF process caused a significant increase ( p ≤ 0.05) in crude protein, true protein (19.6-19.9 to 23.2-23.4%), protein solubility, in vitro digestibility (68.6-73.1% to 79.9-80.5%), available lysine (2.19-3.04 to 3.19-4.07 g lysine/ 16 N), palmitic acid, and stearic acid, and a significant decrease ( p ≤ 0.05) in lipids, minerals, linoleic acid, phytic acid (8.82-10.73 to 2.11 g phytic acid/g dry matter), and tannins (16.1-22.4 to 3 mg catechin/g dry matter). The SSF process improved significantly the quality of fresh and hardened chickpea.

scholarly journals EFFECT OF FERMENTATION TIME, MOISTURE CONTENT, AND TEMPERATURE ON SORBITOL PRODUCTION VIA SOLID STATE FERMENTATION PROCESS

2017 ◽  
Vol 1 (1) ◽  
pp. 64-71
Author(s):  
Zuriana Sidi Ahmad ◽  
Mimi Sakinah Abdul Munaim
Keyword(s):  
Solid State ◽  
Moisture Content ◽  
Solid State Fermentation ◽  
Incubation Temperature ◽  
Product Yield ◽  
High Yield ◽  
Time Range ◽  
Fermentation Time ◽  
Wood Sawdust ◽  
Ssf Process

Malaysia is the largest country that has produced many types of waste. One of it is Meranti wood sawdust. These wastes result in a significant environmental problem if not dispose it in the proper manner. The main objective of this article is to produce the high yield of sorbitol by solid state fermentation (SSF) process from pretreated Meranti wood sawdust using bacterium Lactobacillus plantarum (BAA 793; NCIMB 8826). One factorat a time (OFAT) was studied for further process using solid state fermentation (SSF) process and investigated the effect of relevant parameters (fermentation time, range: 2 hours to 14 hours, moisture content, range: 40% to 90%, temperature, range: 25 oC to 45 oC) to the solid-state fermentation (SSF) process in producing high yield of sorbitol. The highest product yield was obtained at 50% moisture content, at 10 hours of fermentation time and 35 oC of incubation temperature where the concentration of sorbitol was 25.68 g/L respectively. This study also showed that the solid state fermentation (SSF) process will produce the high yield of sorbitol production compared to the submerged fermentation and could serve as a-low cost substrate for bioproducts production especially sorbitol

Optimization of Solid State Fermentation of Mixed-Culture of Penicillium Consortium for Cellulase and Lytic Polysaccharide Monooxygenases Production

2021 ◽  
Vol 15 (2) ◽  
pp. 180-187
Author(s):  
Zi-Han Xu ◽  
Cui-Yi Liang ◽  
Wen Wang ◽  
Qiong Wang ◽  
Wei Qi ◽  
...  
Keyword(s):  
Solid State ◽  
Mixed Culture ◽  
Solid State Fermentation ◽  
Process Condition ◽  
Nitrogen Sources ◽  
Cellulolytic Enzyme ◽  
Mixture Ratio ◽  
Lytic Polysaccharide Monooxygenases ◽  
Polysaccharide Monooxygenases ◽  
Ssf Process

In order to produce higher titre of cellulolytic enzyme cocktails, present study deals with four Penicillium consortium mixed-culture and to investigate their feasibility of producing higher cellulase and auxiliary enzymes via solid state fermentation (SSF). Among different lignocellulosic waste, rice straw was found to be the most suitable substrate. In addition, the Penicillium consortium in a mixture ratio of 1:1:1:1 which exhibited higher enzyme activity than the monoculture. Nitrogen sources of tryptone had significant influences on cellulase and lytic polysaccharide monooxygenases (LPMOs) production. The highest cellulase and LPMO activities were 16.65 ± 1.83 U/g and 33.87 ± 0.45 U/g, respectively. The SSF process condition used to obtain these activities were at 30 °C during 5 days. These results show that the optimized studied of mixed-cultivation system with Penicillium consortium have potential to be exploiting a complex consortium for the enrichment of cellulolytic enzyme cocktails for bioethanol processes.

An investigation on fermentative changes during the production of food bio-colours through solid state fermentation of broken rice by Monascus purpureus (MTCC 410)

2017 ◽  
Vol 36 (04) ◽  
Author(s):  
S. R. Mhalaskar ◽  
S. S. Thorat ◽  
Y. R. Deshmukh
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
High Energy ◽  
Ash Content ◽  
Monascus Purpureus ◽  
Crude Fiber ◽  
Broken Rice ◽  
Ssf Process ◽  
By Products ◽  
Agricultural Farm

An attractive and stable colour is important in the marketability of foods and beverages. The utilization of broken rice as a by-product from agricultural farm can be of immense importance to convert relatively high-energy by-products into more useful and highly nutritious end product by use of microorganisms. In this respect the present investigation was aimed to address the fermentative changes in broken rice as a substrate during the production of food bio-colours through solid state fermentation by using Monascus purpureus (MTCC 410). The 7 days of SSF process was accompanied with the increase in the levels of protein, crude fat, crude fiber and ash content by values of 8.98% to 14.14%, 1.50% to 2.07%, 0.70% to 6.61% and 2.70% to 3.69% respectively while decrease in the level of carbohydrate by values of 74.32% to 27.71%, with lowering pH from 6.6 to 5.5. Present findings concluded that broken rice possesses good potentials for the bioconversion of the high energy organic materials into more useful and highly nutritious food bio-colours by Monascus purpureus (MTCC 410).

Recent developments on solid-state fermentation for production of microbial secondary metabolites: Challenges and solutions

2020 ◽  
pp. 124566
Author(s):  
Vinod Kumar ◽  
Vivek Ahluwalia ◽  
Saurabh Saran ◽  
Jitendra Kumar ◽  
Anil Kumar Patel ◽  
...  
Keyword(s):  
Solid State ◽  
Secondary Metabolites ◽  
Solid State Fermentation ◽  
Recent Developments

The Realization of a Mixed Automatic Production Line Based on PLC

2014 ◽  
Vol 610 ◽  
pp. 506-509 ◽  
Author(s):  
Jin Lan Zhang ◽  
Ai Rong Zhang ◽  
Ze Li Zhang
Keyword(s):  
Production Line ◽  
High Speed ◽  
Industrial Development ◽  
Production Efficiency ◽  
Control Effect ◽  
Production Lines ◽  
Automatic Production ◽  
Manufacture Process ◽  
Automatic Production Line ◽  
Production Requirement

In the environment of the high speed development of industrial production, how to optimize the manufacture process, improve efficiency of the industrial step according to the modern industrial technology, is a key problem about industrial development. The traditional model of mass production way already can not adapt to development needs .Because of this, embedded configuration technology just puts forward in the history background. The technology, with its mature and stable control effect, is widely used in the automatic production line. In this paper, the research background come from PLC automatic production lines' project in the National Electrical Automation Contest, simulating a quite complicated series of mixture, stirring steps about several kinds of materials which are used in industries. Practice proves that this system can ensure the product quality and needs to produce in large quantities and fulfill complex production requirement and raise production efficiency.

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