Solid-State Fermentation as a Green Technology for Biomass Valorization: Optimization Techniques for Bioprocess—An Overview

de Menezes, Luiz Henrique Sales; Oliveira, Polyany Cabral; do Espírito Santo, Eliezer Luz; Gonçalves, Márcia Soares; Bilal, Muhammad; Ruiz, Héctor A.; da Silva, Erik Galvão Paranhos; Salay, Luiz Carlos; de Oliveira, Julieta Rangel; Franco, Marcelo

doi:10.1007/s12155-023-10670-y

Cited by 1 publication

(2 citation statements)

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“…287 Operating conditions must be optimized when creating commercially viable fermentation processes, including microbial strains, microbial loads, temperatures, times, pH, nutrient composition, moisture content, and agitation conditions. 288 The main types of fermentation process are solid state, submerged, and combined fermentation. 289 Solid state fermentation is carried out at low moisture levels where the microorganisms are retained on some kind of solid support, whereas submerged fermentation is carried out at high moisture levels where the microorganisms are dispersed in water.…”

Section: Acs Sustainable Resource Managementmentioning

confidence: 99%

“…Various kinds of microorganisms can be used in fermentation operations, including bacteria, yeasts, and fungi . Operating conditions must be optimized when creating commercially viable fermentation processes, including microbial strains, microbial loads, temperatures, times, pH, nutrient composition, moisture content, and agitation conditions . The main types of fermentation process are solid state, submerged, and combined fermentation .…”

Section: Waste Reduction and Upcyclingmentioning

confidence: 99%

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Designing a More Sustainable and Environmentally Friendly Food Supply: A Roadmap for Future Food and Agricultural Research

McClements

2024

ACS Sustainable Resour. Manage.

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There is an urgent need to change the way we produce, distribute, and consume foods due to several adverse effects the modern food supply is having on the environment, including greenhouse gas emissions, pollution, freshwater use, land use, and biodiversity loss. Concerted efforts are therefore required by food scientists around the world to generate the scientific knowledge and technological advances needed to develop a more sustainable global food supply chain. The purpose of this article is to highlight some of the most critical areas where research is needed to improve the sustainability and reduce the adverse environmental impact of food production. These areas include enhanced agricultural crops and livestock animals, improved fertilizers, pesticides, and antibiotics, reduced food and agricultural waste, conversion of waste streams into energy and valuable materials, alternative protein sources, and advanced food packaging materials, as well as many others. A range of advanced technologies is leading to important advances in many areas of food science and technology, including gene editing, nanotechnology, precision fermentation, biotechnology, and food architecture. An important objective of this article is to stimulate research and development in this important area so as to create a more sustainable and environmentally friendly global food supply system.

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Section: Acs Sustainable Resource Managementmentioning

confidence: 99%

Section: Waste Reduction and Upcyclingmentioning

confidence: 99%