Review article

Solid-State Fermentation: An Overview

Samir Bhargav ; Pharmaceutical Biotechnology Laboratory, Faculty of Pharmacy, Jamia Hamdard (Hamdard University), Hamdard Nagar, New Delhi, India-110062
Bibhu Prasad Panda ; Pharmaceutical Biotechnology Laboratory, Faculty of Pharmacy, Jamia Hamdard (Hamdard University), Hamdard Nagar, New Delhi, India-110062
Mohd Ali ; Pharmaceutical Biotechnology Laboratory, Faculty of Pharmacy, Jamia Hamdard (Hamdard University), Hamdard Nagar, New Delhi, India-110062
Saleem Javed ; Molecular Biology and Biotechnology Laboratory, Faculty of Science, Jamia Hamdard (Hamdard University), Hamdard Nagar, New Delhi, India-110062

Abstract

Solid-state fermentation (ssf) is defined as the growth of microbes without free flowing aqueous phase. The ssf is alternative to submerged fermentation for production of value added products like antibiotics, single cell protein, PUFA’s, enzymes, organic acids, biopesticides, biofuel and aroma production. However, the advantages of ssf in various processes are found to be greater than in submerged fermentation. This paper reviews the advantages of solid-state fermentation over submerged in production of different value added products, important features of various bioreactor designs, recent developments in utilization of various agro-industrial residues as substrates and the importance of mathematical modeling. With advances through modeling and optimization techniques, production-using ssf is advantageous and appropriate for production of many value added products like enzymes, antibiotics, and organic acids. This technique not only decreases the cost of the process but also makes product cheaper for consumers.

Keywords

Solid-state fermentation; Submerged; Aroma; Biocontrol; Biofuel; Antibiotics; Aroma; Bioreactors; Substrates; Enzymes; Acids; Biochemical engineering; Modeling; PUFA; Exopolysacchorides

Hrčak ID:

21397

URI

https://hrcak.srce.hr/21397

Publication date:

28.3.2008.

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