文章基本信息

标题：UTILIZATION OF AGRO-INDUSTRIAL RESIDUES BY SOLID-STATE FERMENTATION: OVERVIEW OF IMPORTANT PROCESSING FACTORS
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作者：Hande Demir ; Canan Tarı
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2015
卷号：40
期号：2
页码：117-124
DOI：10.15237/gida.GD14043
出版社：Association of Food Technology, Turkey
摘要：Solid-state ferme ntation (SSF) is a very ancient technology employed by the eastern countries, has attracted the attention of western countries in recent decades. Due to the engineering and environmental aspects, solid-state fermentation has shown much promise in the development of several products and bioprocesses; however it is still in competence with the submerged fermentation (SmF) technique. This review covers the definition and brief history of the SSF technique, advantages and limitations of the use of agro-industrial residues followed by the list of recently used inert supports. A significant part of this review concerns some of the important factors affecting the SSF processes such as; inoculum size, incubation time and temperature, moisture content and water activity, initial pH, particle size, agitation and inoculum type. The effect of each factor on SSF processes is not only detailed theoretically but also discussed via specific studies from the literature. This article will enlighten potential researchers dealing with applied SSF processes as well as the manufacturers concerning in adding value to the agro-industrial residues.
关键词：Solid-state ferme ntation; agro-industrial residues; environmental factors; ine rt supports; ; bioprocessing