Solid‐state (substrate) fermentation systems and their applications in biotechnology

Abstract

Solid-state fermentations have attracted renewed interest and attention from researchers due to recent developments in the field of biotechnology. In this article some aspects of solid-state cultivations have been reviewed, including characteristics of substrates and microorganisms used for various endproducts.

Design Aspects of Solid State Fermentation as Applied to Microbial Bioprocessing

“…The chances for contamination are higher if low levels of inoculum density were used. According to Nigam et al [29], by increasing the inoculum quantity, the time required for substrate utilisation can be shortened and this can also aid the inoculated fungus to displace any other microbes that may be present. This makes processes involving fungi more flexible since the synchronisation of inoculum production with the rest of the process is not that crucial.…”

High-Yield Production of Alpha-Galactosidase Excreted fromPenicillium ChrysogenumandAspergillus Niger

“…It is known that the stationary cultures have some advantages, such as simplicity of equipment and technique, low capital investment and less energy requirements (14).…”

Xylanase production by a thermo-tolerant Bacillus species under solid-state and submerged fermentation

“…For the production of any industrial enzyme, an inexpensive substrate and an efficient fermentation process are essential for commercial viability. It has been established that solid-state fermentation (SSF) has several advantages over submerged fermentation (SmF), due to smaller volume of solvent required for product recovery, resulting in higher productivity per unit volume, lower contamination and foaming problems and better exploitation of various agro-residues as substrates (Nigam and Singh, 1994;Grajek, 1987;Archana and Satyanarayan, 1997;Kewalrami et al, 1988). Hence, xylanase production using xylan rich agroresidues such as wheat bran, eucalyptus kraft pulp, wheat straw, rice bran, rice straw, sugarcane bagasse and corn cob has been attempted by several workers using fungi (Qinnghe et al, 2004;Bakir et al, 2001;Anthony et al, 2003;Singh et al, 2000), bacteria (Archana and Satyanarayan, 1997;Bataillon et al, 1998;Virupakshi et al, 2005), actinomycetes (Kohli et al, 2001;Beg et al, 2002;Nascimento et al, 2002) and yeasts (Liu et al, 1999).…”